zucchini blossoms stuffed with goat cheese, cilantro, oregano and pepitas

by Stevie on August 10, 2010

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Zucchini blossoms are lovely, don’t you think? The yellow orange color is so pleasing. I’ve been reading about them everywhere in the food blog-i-verse in the past few weeks. One blogger recommends buying them whenever you see them as frequently and for as long as possible. I wish I remember who that guy was! His story inspired me to try them myself.

zucchini blossoms

Unlike some of these other sites that routinely display spectacularly finished deep-fried cheese blossom wonders, mine turned out a bit… less than photogenic, shall we say? More like a blossom scramble without the eggs. But one thing is for sure, these fattening little babies taste unbelievably good! If you’ve been thinking of making them, now’s the time. And like that other guy said, you should buy zucchini blossoms whenever you can for as long as you can. They really are that good!

I invented my own stuffing after reading a number of recipes. I think so long as you use cheese that you could put almost anything else inside. The batter recipe is sort of a blend of a few that I read here and there.

zucchini blossoms stuffed with goat cheese, cilantro, oregano and pepitas

10 to 15 zucchini blossoms
¼ cup grated goat mozzarella
3 oz soft goat cheese (mine was encrusted with dried herbs)
¼ cup pepitas
small bunch fresh cilantro, chopped fine
small bunch fresh oregano, chopped fine
1 tsp. salt
1 cup flour
1 cup chilled sparkling water
canola and olive oil for frying

Rinse zucchini blossoms. Remove stem with a paring knife. Gently open flower to remove pistils. I tore some of my flowers in this procedure. I never became a surgeon for a reason.

Toast pepitas in a hot dry pan for about 30 seconds. Mix pepitas with cheeses and fresh chopped herbs. Gently fill each flower with the cheese mixture. Refrigerate for thirty minutes to chill.
Heat oil on high.

my stuffed zucchini blossoms with goat cheese and herbs looks more like a blossom scramble but it tasted great

Mix salt, flour and sparkling water together. This makes a highly energetic and bubbly batter. I was really excited by it. Dip stuffed flowers into batter and gently fry for a few minutes to cook. Obviously this is where my technique failed me. Oh well! Remove to paper towel to drain.

I served mine with the roasted tomato sauce that I make for chiles rellenos. Just like the chiles rellenos, this dish looked a mess but was so good!

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{ 1 comment… read it below or add one }

tasteofbeirut August 11, 2010 at 6:06 am


I love your stuffing! We are lucky here to have them at our disposal everytime we gather some baby zucchinis and last time I was so short on time, I took some sliced white cheese, slathered it with mustard and some shredded basil and stuffed the things with that. Dipped in an egg and cracker batter it was yummy and oozing with cheese, like yours.

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