Fried Squash Blossoms


If you grow squash, try this recipe for a taste treat from the blossoms.

Squash Blossoms

Ilona E
Just one plant of Zucchini ( or Courgettes) results in lots of blossoms to harvest for this unusual dish. Popular in Mexico and Italy, this is not as well known a dish in the United States (at least not where I'm from). But the idea of the mild squash flavor of the blossoms with a creamy cheese filling sounds like a delight. And everyone who grows zucchini should have more than enough blossoms to use.
Course Appetizer


  • 3 tablespoons olive oil
  • 3 cups yellow onion sliced
  • ¼ cup minced garlic
  • 1 cup white pearl onions
  • 3 pounds very ripe Roma tomatoes
  • ¼ cup capers chopped
  • ½ cup kalamata olives
  • ½ cup green olives halved
  • ½ bunch fresh oregano chopped
  • 1 bay leaf
  • ½ teaspoon sugar
  • ½ bunch thyme
  • 1 ounce butter
  • Salt and black pepper to taste
  • Prepare the squash blossoms
  • 1 pound goat cheese
  • 2 jalapenos seeded and deveined
  • ½ cup epazote leaves
  • 12 squash blossoms
  • Salt to taste
  • ¼ cup extra-virgin olive oil


  • Heat the olive oil in a large saucepan.
  • Add the yellow onions and cook until they're translucent.
  • Add the garlic and the pearl onions, and continue cooking over medium-low heat until the pearl onions are tender.
  • Add the chopped tomatoes, capers, olives, bay leaf, oregano, thyme, and sugar and combine thoroughly.
  • Continue simmering for about 45 minutes, until the sauce thickens.
  • Remove from heat and stir in butter until completely melted. Season to taste with salt and black pepper. Set aside.
  • Preheat the oven to 350 degrees.
  • Gently rinse the squash blossoms in a bowl of cold water and lightly pat dry with a paper towel and set aside.
  • Combine 1⁄3 cup of the goat cheese, all the jalapenos, and the epazote in a food processor and puree until smooth.
  • Transfer the puree to a mixing bowl and, using your hands, thoroughly mix in the remaining goat cheese. Season to taste with salt.
  • Separate the goat-cheese mixture into 12 equal pieces.
  • Using your hands, roll the pieces into logs about 2 inches long. (If you have a piping bag, you can use that to fill the blossoms.
  • Alternately, use a large Ziploc bag, push the filling into one corner of the bag, and cut off a tiny bit of the tip to make a piping bag.)
  • Gently pry open a squash blossom by pulling back on one of the petals and place (or pipe) a cheese log inside.
  • Lightly pinch the petals closed around the cheese.
  • Repeat with remaining squash blossoms.
  • Place the stuffed squash blossoms on a baking sheet and heat in the oven for no more than 5 minutes. The cheese should be warmed through, and the squash blossoms should soften but not brown.
  • To finish, divide the Veracruz sauce between four plates, top each with 3 squash blossoms, and drizzle with olive oil.

fried squash blossoms fried squash blossoms

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Ilona Erwin, author

Meet the Author


I started working on this website beginning in 1998, when it was part of "Ilona's Reflecting Pool". Since then I've branched out into a number of online endeavors and work at writing lots of content for my sites. The work on "Ilona's Garden" remains my primary site and is dedicated to home gardener's success.