Stuffed Zucchini Blossoms
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup gluten-free flour blend, such as King Arthur's
  • 1 cup seltzer
  • olive oil (regular, not extra virgin), enough to come up about ½" on a straight sided sauté pan (about 2 cups)
  • 15 zucchini blossoms, stems intact, stamens carefully removed
  • 4 oz fresh mozzarella, chopped small or coarsely grated
  • 2 tbsp finely grated pecorino romano
  • 1 tbsp finely chopped fresh basil
  • ¼ tsp crushed red pepper flakes, or more to taste
  • salt, to taste
  • Fleur de Sel or Maldon, for garnish, optional
  1. Prepare batter in a medium bowl by whisking together flour and seltzer until no lumps remain, set aside for ten minutes while prepping remaining ingredients
  2. Mix mozzarella, pecorino, basil and crushed red pepper together in a small bowl. Add salt, to taste.
  3. Heat oil in a large straight-sided sauté pan over medium-high heat. Ideal temperature for frying is about 350 degrees. Adjust to medium, while cooking, if the squash blossoms are browning too quickly.
  4. Using a teaspoon, fill the bottom parts of the squash blossoms with the cheese mixture. You don't want to overfill them. About a teaspoon in each should be enough and you want to be able to gently twist the petals over the mixture to secure it
  5. Carefully dip the stuffed zucchini blossoms into the batter. Use your hands to ensure they are evenly coated and remove any excess batter
  6. Carefully place into sauté pan with heated oil, in batches, and cook about 2-3 minutes on each side, until golden brown
  7. Remove to paper towel-lined plate and drain excess oil
  8. Top with Fleur de Sel or Maldon and serve immediately
Recipe by Jackie Ourman at