Market Stuffed Squash Blossoms Recipe
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5 from 4 votes

Market Stuffed Squash Blossoms

Market Stuffed Squash Blossoms Recipe - Easy tempura stuffed squash blossoms, filled with basil, cherries, and goat cheese, make a marvelous summer snack.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 10 blossoms
Calories: 91kcal
Author: Sommer Collier


  • 10 squash blossoms
  • 1 tablespoon unsalted butter
  • 4 garlic scapes, chopped (could substitute garlic or scallions)
  • 2 tablespoon chopped dried cherries
  • 3/4 cup panko bread crumbs
  • 1/2 cup soft goat cheese
  • 2 tablespoon chopped fresh basil
  • Salt and pepper

For the Batter:


  • Set a large skillet over medium heat. Add the butter, chopped garlic scapes, and chopped cherries. Saut√© for 2-3 minutes. Add the panko and stir for 1-2 minutes until the panko has toasted. Turn the heat off and stir in the goat cheese and basil. Salt and pepper to taste.
  • Spoon the filling into the squash blossoms and gently twist the petals together to seal.
  • Wipe out the skillet with a damp paper towel. Then pour in enough oil to thoroughly coat the bottom of the skillet. Return the heat to medium-high. Mix the flour, white pepper, curry, and salt in a small bowl. Whisk in the club soda.
  • Dip each blossom in the batter. Shake off the drippings and carefully place in the hot oil. Pan-fry for 1-2 minutes per side. I usually turn mine 2-3 times. Remove from the pan the drain on a paper towel. Repeat if needed.


NOTE: Serve alone as an appetizer, with aioli, or over a salad as a light meal.


Serving: 2pieces | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 196mg | Potassium: 15mg | Fiber: 0g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 0.6mg | Calcium: 28mg | Iron: 0.8mg