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Stuffed Zucchini Blossoms

Recommended Tools:

  • FreshForce™ Citrus Juicer
  • Chef'n LooseLeaf™
  • Chef'n Task™ Tongs


  • 10 Zucchini Blossoms
  • 4 oz Goat Cheese, at room temperature
  • Juice of 1/2 lemon
  • 1 Tbsp fresh herbs, I like thyme and chives
  • 1 cup flour
  • 1 1/2 cups seltzer or bubbly mineral water
  • 1 cup (or so) Panko bread crumbs
  • 1-2 cups oil for frying


  1. Mix goat cheese, lemon juice, herbs and a pinch of salt in a medium bowl. Set in fridge for at least 15 minutes.
  2. Gently remove pistils/stamen from inside blossoms.
  3. Scoop a generous teaspoon of goat cheese mixture and form into a "blossom-sized" cylinder. Gently fill blossoms, pressing petals around cheese to cover completely. Chill for 15-20 minutes before frying.
  4. Place flour in a shallow bowl for dredging. Slowly add seltzer whisking to avoid clumps, until you've created a smooth, bubbly batter.
  5. Place Panko crumbs in another shallow bowl.
  6. Heat 1/2 inch of oil in a non-stick frying pan. I prefer olive oil, but any type of oil can be used.
  7. When oil is sizzling hot, dip blossoms, one by one, in batter and then dredge in Panko. Fry several at a time, turning to brown all sides, 1-2 minutes each side depending on size of the blossom.
  8. Using task tongs, turn gently and remove to drain on a paper towel when blossoms are golden brown and before cheese gets too soft. Sprinkle with kosher salt and enjoy!