Stuffed Squash Blossoms






24 squash blossoms*
3 oz. cream cheese
1 egg yolk
1 tbsp. sour cream or
1/3 cup grated hard cheese**
3 tbsp. grated parmesan cheese
2 tbsp. chopped green onions or
2 eggs
Salt, to taste
Oil for frying


To prepare, remove the internal portions of the flower and leave only the petals. Wash the flowers well to remove any dirt and bugs that may have clung to them, and cut off the stems. While you are preparing the flowers, take cream cheese from the refrigerator to soften.

Mix the softened cream cheese with a single egg yolk, sour cream or yogurt, grated hard cheese, and the parmesan cheese. Add the green onion or chives and salt to taste.

Gently open each blossom and spoon in about a teaspoonful of filling. Twist the end to close. Put some flour into a shallow dish. Beat the 2 eggs. Roll each filled blossom in the flour and then dip in the beaten eggs. Heat about 1/4 inch oil in a large skillet and fry each blossom until golden brown. Drain on paper towels. Serve warm.

Author's Comments

*Use flowers only if you have not used insecticides in your planting area. Select and pick the blossoms in the early morning before it is too warm. Take a bowl of water with you. When you cut them off, leave a bit of stem and immediately put the stems in water. When you come in, cover the bowl loosely with plastic wrap and store in the refrigerator until you are ready to prepare.

**Use cheddar, Swiss, provolone, or feta.

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1 Recipe Reviews


Bobbi reviewed Stuffed Squash Blossoms on July 15, 2004

I loved this recipe! It was a little time consuming, but it tasted wonderful :-)