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The Rocky Mountain Woman

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You are here: Home / Recipes / Fried Squash Blossoms with Goat Cheese

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Fried Squash Blossoms with Goat Cheese

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Squash Blossoms stuffed with goat cheese and fried with a beer batter coating is nothing short of magical. Making these at home can only be accomplished if you have access to squash blossoms which can be difficult if you don’t have a garden. So, when I saw these at the Park City Farmer’s Market, I bought them and then rushed home to stuff them, fry them and eat them! The first time I had squash blossoms was at a French restaurant in Salt Lake City with the two people I most love to eat with, and it was one of those moments where you feel like the entire universe is conspiring to make you happy. You’re with people you love, eating something absolutely wonderful with a glass of some lovely wine in front of you. It really doesn’t get any better than that!

Fried Squash Blossoms
Fried Squash Blossoms
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Fried Squash Blossoms with Goat Cheese

Print Recipe

Crispy fried squash blossoms stuffed with goat cheese 

  • Author: Rocky Mountain Woman

Ingredients

Scale

12 male zucchini blossoms, stamens removed

5 ounces fresh goat cheese

1 T heavy cream

1/4 t salt 

1/2 C all purpose flour

3/4 C Pilsner beer or club soda 

Sea salt for serving 

Instructions

Remove stamens from squash blossoms and rinse under cold water

Divide the goat cheese into 12 small sections and roll into balls

Place the goat cheese in the base of the flower and twist the top to keep it in place

Mix the salt and flour together, add the beer and stir until almost smooth

Heat about 2 inches of oil in a large pot until a deep fry thermometer reads 350 degrees

Dredge the blossoms in the batter, gently shaking off the excess and place in in the oil without crowding the pan

Let cook for about a minute or so, then flip and let the other side cook, 2 or 3 minutes total

Transfer to paper towels to drain

Sprinkle with sea salt

 

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

These babies are not very hardy. They need to be cooked as quickly as you can after you get them home. If you can’t cook them immediately, place them in ice water in a glass in the refrigerator. They are a bit of trouble to make, but so very worth it.

Squash Blossoms
Squash Blossoms
Squash Blossoms
Squash Blossoms

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I have a condition called Obsessive Compulsive Food Disorder (OCFD). I can’t walk by a restaurant without checking out the menu or past a bookstore without going in to check out the newest cookbooks. Food is the lens that I view my life through. Read More…

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