
The simple things never fail to impress. This dish is one of the most spectacular. It may be that the squash blossoms are so hard to come by? I have to grow my own because I can’t find them anywhere else. Clean the blossoms of bugs, remove the stamen, stuff with the cheese mixture and serve with a light tomato sauce. Now close your eyes and pretend you’re enjoying this amazing dish on the Amalfi Coast overlooking the sea.
- 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
- Clean the Squash Blossoms and place on a towel to drain off and moisture.
- 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.
- 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.
- 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.
- Fry the blossoms lightly in the hot oil a few at a time taking care not to crown the pan.
- Remove the Blossoms from the hot oil and drain on paper towels.
- Serve the blossoms with a light Tomato Sauce.

I love love love these in restaurants but have never tried making them myself. They look so good here, I just may try them this weekend.
Let me know what you think! If you serve them to friends I guarantee they will be so impressed!!!!
Wow that looks so awesome. I love the choices of soft cheese. I think I’d choose Ricotta for my squash blossoms.
All of the soft cheeses work well in this. Ricotta is a bit sweeter and goat cheese is a bit tangy. You really can’t go wrong.
I have yet to try a squash blossom! I can’t wait to try making them myself at home. Look so good.
I hope you try them soon! let me know how they turn out.
Those look like bites of heaven! I’ve never had squash blossoms before, and now I know I’m missing out.
They are amazing! Once you try them you will be hooked…
I’ve never even heard of such a thing. I’m DEFINITELY intrigued. A great conversation piece on the table when guests are over too, I’m sure!
I just saw this on Iron Chef and wondered how to make it. This looks really delish.