Recipe for Fried Stuffed Zucchini Blossoms

September brings some exciting ingredients to the regional farmers market. I like to try choosing something a bit different, to evade making the same every week. On yesterday’s trip with my mask on, I saw zucchini flowers. I have tried cooking with them before, with minimum success, but though I would give them one more try. Most recipes I have found treat them as a side dish, but I wanted to use them in something more tangible. 

Fried Stuffed Zucchini Blossoms


  • 1 Tbsp. Vegetable Oil
  • 1 onion, diced (medium)
  • 2 Cloves of Garlic, diced
  • 1lb Lamp Meat
  • Salt for taste
  • 1 Tbsp. Fresh Ground Black Pepper
  • 8oz Cream Cheese
  • 12 large Zucchini Blossoms (Flowers)
  • 2 large egg yolks
  • 1 cup of ice water
  • 1 cup all-purpose flour
  • Vegetable Oil for frying


  1. In a large sauté pan, heat oil on a medium-high. 
  2. Add the garlic and onion and sauté until the onions are golden-yellow. 
  3. Add the meat, and fresh ground black pepper and salt to taste.
  4. Cook the meat until golden brown, then drain and keep it aside for seven minutes. 
  5. Rinse the zucchini flowers under clean cold water, then open the petals. 
  6. Mix the cream cheese into the meat mixture, then spoon approximately ¼ cup of the mixture into each flower, and then close the petals to close the mixture.
  7. Meanwhile, pour 4 inches of oil into a heavy pot or deep fryer and heat to 375 F.
  8. In a mixing bowl, beat the egg yolks lightly, then stir in the ice water and flour until the batter maintains heavy cream. Dip two flowers at a time in the mixture, coating altogether, then drop them in the hot oil. Fry the flowers for three minutes or until golden brown, then drain them on a plate with paper towels. Repeat with the leftover flowers.


Fried Stuffed Zucchini Blossoms taste best with yams, beets, and potatoes. The blossoms impart a nice hint of flavor, and the fried batter adds a crisp texture, complementing the creaminess of the cream cheese filling and the meat. A glass of crisp white wine works well with this dish. Consider a sauvignon or a riesling blanc and avoid red wines as they would be too intense for zucchini blossoms’ delicate nature.

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