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Fried Zucchini Blossoms

By: Professor Mint 

April 08, 2024

I don’t know about you, but I have the worst time growing anything in the squash, cucumber, and melon family.  I’ll always get loads of flowers, and then disease or bugs will come and take my damned plant, before it can make me any fruit lol.  If you didn’t know already, you can eat watermelon, cucumber, and squash flowers.  Melon and cuke flowers kinda resemble melons/cucumbers in taste, and the cute lil flowers are great to use in salads, or as a garnish to dishes.


The larger squash blossoms are great served stuffed, and even better if deep fried as well. They’re one of my favorite things to make, and I’ll suffer through growing those damned plants, just so I can make stuffed zucchini flowers.  You can buy squash blossoms, sometimes from farmers markets, but I find it’s best to grow them yourself, and pick them fresh, since they degrade in quality rather quickly.  I mainly use male flowers for this, cause I need fruit lol, but you can also use the females, as well.  Just make sure that when you are harvesting them, you keep a bit of the stem attached to the flower.  Also, make sure that if you are eating flowers, that they are free of any pesticides, unless pesticides don’t bother you.


This recipe is pretty easy and quick, and you can play with different herb mixes or mix in some cayenne powder for a lil spice, this is just my favorite combo, and what I always have growing in my garden.  You can also fry them without stuffing them, and of course you can use vegan cheeses and what not, but you know, non vegan here.  Anyway, the key is to prep and stuff your flowers first, before making the batter.  If the club soda goes flat, before you can fry your flowers, then they won’t be as good.  So prep those flowers, preheat that oil, work quickly, and most importantly, enjoy.  Also, I don’t have a photo of the finished product, becauseeeee I always eat them before remembering to take one.  Well I don’t forget, I just like them piping hot, and taking a finished photo always gets in the way of that lol.



10-12 fried zucchini blossoms



10-12 squash flowers

1 cup cottage cheese (could use ricotta as well)

⅓ cup fontina cheese (you can use any cheese here I just love this one)

1 tbsp fresh mint, chopped

2 tbsp fresh basil, chopped

1 tsp fresh lemon balm, chopped

½ tsp black pepper




1 ¼ cup AP flour

1 tsp salt

12 oz club soda


Oil for frying



  1. Mix the ingredients for the filling in a bowl, until everything is well incorporated.
  2. Prep your flowers, by gently removing the stigma, or stamen.  Basically remove the insides of the flower where the reproductive parts of the flower reside.  Gently wash your flowers and pat dry.  Be careful with your flowers, since they are easy to tear.
  3. Pipe in your filling, or fill flowers with a spoon, and twist the ends closed.  Be careful not to overfill, because all of the filling will seep out while frying.
  4. Heat your oil, in a deep pan, I tend to use my dutch oven for this, but you can do it in a more shallow pot, and flip half way through.
  5. Once your oil is heated, mix the batter.  Be careful not to over mix, or you’ll flatten the club soda, and your flowers won’t puff up properly.  To make sure your oil is thoroughly heated, drop a tiny bit of the batter in it. If the oil bubbles around it, your oil is good to go.
  6. Dip your flowers in the batter one by one, and place them directly into the oil
  7. Fry your squash flower goodness, until they are perfectly golden brown.
  8. Serve hot and fresh, and enjoy!
  9. Make sure to forget to take a photo cause you’re way too excited to eat them too lol.

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