Squash Blossoms Stuffed with Goat Cheese
Delight your taste buds with these irresistible Squash Blossoms Stuffed with Goat Cheese, a perfect appetizer that highlights the delicate, floral flavor of fresh squash blossoms. Stuffed with a creamy mixture of tangy goat cheese, smooth cream cheese, fragrant chives, and thyme, each blossom is a symphony of flavors in every bite. Lightly breaded and fried to golden perfection, these crispy and creamy bites make an elegant addition to any meal or a standout party snack. With minimal prep time and customizable breading options, this recipe is a breeze to prepare and sure to impress. Whether served on their own or paired with your favorite dipping sauce, these stuffed squash blossoms are a delicious celebration of seasonal produce. Perfect for summer gatherings, dinner parties, or any occasion that calls for a touch of sophistication!
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Recipe Information
Ingredients
- 12 pieces Squash blossoms
- 4 oz Goat cheese
- 2 oz Cream cheese
- 1 tbsp Fresh chives
- 1 tsp Fresh thyme
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tbsp Water
- 0.5 cup Bread crumbs (optional)
- 1 cup Vegetable oil
Instructions
Carefully clean the squash blossoms by gently rinsing them in cold water and patting them dry with a paper towel. Remove the stamen from inside each blossom, taking care not to tear the petals.
In a small mixing bowl, combine the goat cheese, cream cheese, chopped chives, thyme, salt, and pepper. Mix until smooth and well combined.
Using a small spoon or piping bag, gently stuff each squash blossom with about 1 to 2 teaspoons of the goat cheese mixture. Twist the petals lightly to seal the filling inside.
Set up a breading station with three shallow bowls: one with the flour, one with beaten eggs mixed with water, and one with bread crumbs (if using).
Lightly coat each stuffed blossom in flour, then dip it into the egg mixture, and finally coat it with bread crumbs (if desired). Set aside on a plate.
In a large skillet, heat the vegetable oil over medium heat until shimmering but not smoking. Test the temperature by dropping a small pinch of flour into the oil—if it sizzles, the oil is ready.
Working in batches to avoid overcrowding, gently place the stuffed blossoms into the hot oil. Fry for 1 to 2 minutes on each side, or until golden and crispy. Use a slotted spoon to transfer the blossoms to a plate lined with paper towels to drain excess oil.
Serve the squash blossoms warm, as-is or with a side of your favorite dipping sauce.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.6 g | 341% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 377 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
