Squash Blossoms stuffed with Soft Cheese
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Italian
Servings: 4
  • 12 Squash Blossoms
  • ¾ pound of fresh Cheese: Ricotta, Chèvre, etc.
  • 3 large Eggs
  • ¾ cup of Parmesan Cheese
  • 2 Tablespoons of Chopped Herbs: Basil, Oregano, Thyme or a mixture
  • ¼ cup of fine Bread Crumbs or Panko
  • Salt and Pepper to taste
  • 2 cups of peanut oil
  • 1 cup Masa Harina or AP Flour
  1. Clean the Squash Blossoms and place on a towel to drain off and moisture.
  2. Mix together the Soft Cheese of your Choice, 1 Egg, Chopped Herbs, and 2 Tablespoons of the Breadcrumbs, Salt and Pepper. Taste for seasoning and set aside for 10 minutes. If the mixture seems loose then add some more Breadcrumbs.
  3. Place the Cheese Mixture in a pastry bag and fill a blossom loosely with the mixture (If you don't have a pastry bag with a quart size ziploc and snip the end or fill with a spoon). Close the blossom and twist the ends together. Set on a baking sheet and repeat with the remaining blossoms.
  4. Beat together the 2 remaining Eggs and pour into a shallow bowl. Place the Masa Harina or Flour into another bowl then heat the oil in a 10" frying pan.
  5. Fry the blossoms lightly in the hot oil a few at a time taking care not to crown the pan.
  6. Remove the Blossoms from the hot oil and drain on paper towels.
  7. Serve the blossoms with a light Tomato Sauce.
Recipe by Monica's Table at https://www.monicastable.com/squash-blossoms-stuffed-with-soft-cheese/