Fried Stuffed Squash Blossoms - Squash Flowers Stuffed with Goat Cheese 

Check out the recipe: www.allrecipes.com/Recipe/234616/Fried-Stuffed-Squash-Blossoms/

we eat these a lot in Mexico, so delicious, the only small difference is that as part of the cleaning process we gently remove the pistil (the part inside the flower that sticks up) because it tens to be a little bitter and the sepals and the base of the flower (the little green crown that protected the flower when it was a bud). also you can fill them with anything or if you chop em up and sautee them with some onion and garlic you can use the mixture to make quesadillas!!

Nice to see this coming back in the feed just before gardening season. I grew up in an Italian/American community and ALL my neighbors grew zucchini. Male flowers that were opened up were torn into strips, dipped in batter, deep fried and dusted with powdered sugar.....yum!

This reminds me of a recipe my mother made. Fried dandelion flowers. I haven't had it in 40 years. She'd rinse ,dry,batter and fry. And finish with salt.

Gotta be careful with zucchini flowers. They close up tight a few hours after blooming on the plant, trapping any unlucky bees in the process, who are ready to take out their rage on any hapless chef nearby. Just keep an ear out for any humming flowers.

LOVE love LOvE this recipe, I was looking for something wonderful to do with my extra squash blossoms. Even better, my daughter works on a farm where they make fresh goat cheese and so it appears that I have found the best recipe to utilize two beautiful ingredients that I truly love. Thank you for sharing....now, I'm off to my garden to get some blossoms....My mouth and stomach will be thanking you as well in just a bit.. :)

This is the most natural, easy to listen to narration ever. Thanks. And we are heading out to the garden to get some blossoms right now!

It's so funny to listen to these older videos and see how much personality you've developed.

In the batter mix use some rice flour..... and taste the difference in crispiness. :)

Hey! This is an amazing recipe! And in India we have these squash blossoms available in plenty at a rock bottom price! They are called pumpkin flowers here. I'm from Eastern part of India and in native language we call it 'Kakharu Phoola' ( kakharu means pumpkin and Phoola means flower ) It's generally consumed here a lot. A batter is made out of chickpea flour, rice flour, chilli powder, cumin powder, salt and a pinch of turmeric and mixed with some water to achieve a thick consistency. Then the pumpkin flowers are coated in this batter on a hot tawa ( pan ) drizzling a dash of mustard oil around them to shallow fry. It's so good! Lately I have been eating that for lunch and dinner since a week as I love it way too much lol 😁 Love to see these flowers are used in other parts of the world too! Though goat cheese isn't available here, I would try to make it with stuffed cottage cheese and let you know how it turned out! :D 💙 I love your content! 🙏

Wow these look awesome. My late Mom made battered and fried squash blossoms from the zucchini she grew in the garden and they were soo delicious. I never had them stuffed until I had them in a restaurant a couple of years ago, this had pine nuts in the stuffing, amazing.

OMG, I haven't had these in years! My grandmother did zuccini blossoms to perfection. Thank you, thank you!

Stuffed cooked squash blossoms is very common in Mexico!! It’s delicious!!! Enjoying this recipe..

Squash blossoms are CRAZY good and I can't think of a better thing to put in there...goat cheese! Yum!

I'm making these tomorrow for the first time. I've read recipes for years. I finally grew my own. I can't wait. Just cleaned and prepped and blotted three dozen.

My patty pans are going crazy...this is what I'm doing tomorrow night with the goat cheese from our friends. What a gorgeous recipe!

Thank God! And thankyou chef John for not stripping down thoese flowers to almost nothing like others cooks do in their videos, taking away the center and green parts of the blossoms. You rock!

I can't recommend this recipe to people more. Grow your own squash if you have to! It's so worth it.

Actually, my Italian Grandma, who came here around 1905, picked zucchini blossoms from her garden, dipped them in a delicate batter, and quick fried them in good olive oil. They were delicious. Hard to tell where it originated, but they certainly were wonderful.

I know about this dish. Back in 1984 while in high school, I was working at a very famous italian restaurant during summer as a busboy in Carmel-by-the -Sea. One time owner brought over what seem to be a bunch of pumpkin flowers and stuff them fried. Given out to employees as snack, one of the most fascinating stuff I have ever tasted. Restaurant: Raffaello Restaurant, Carmel-by-the-sea. Now, Closed. You brought my fond memory of the owners. Great people!

Advice from the 'nonna' (Italian grandmother) of a friend of mine: stuff the flowers when they're still attached to the plants. They'll be open and start to close when they're cut off.

I feel like I just watched something inappropriate after that close up of flower stuffing.

Thank you, thank you and thank you. You are so gracious.

I made these and they were so delicious!!! And I used squash blossoms from my own garden :)

We make it with the flower of "Sehjan" aka "Shajan" aka "Drumsticks". And these flowers taste just like meat when fried. There's a touch of Indian cooking in your cooking style chef john and that's why I like your videos more.

I can't wait to try this with my pumpkin blossoms!

I'm a Semi strict vegetarian and this looks delish, I'm very impressed !!

Besides such a beautiful and unique recipe, I so appreciate your piping bag technique, that's such a practical and cheap idea!

best food channel ever on youtube.

this looks absolutely delicious

Be sure to pick only the male flowers for stuffing. If you pick the female flowers, you won't have any squash on them plants!

I can’t wait. I’ve got a half dozen fresh from the garden.

I managed to get my grandpa, who was extremely picky about what she ate, to eat some the year she passed away and she absolutely loved them. Was a beautiful memory to have with her. In my opinion the stems taste like a fried green tomato, and the flowers taste like morel mushrooms. Jesus bless you all.

Bless you! Reminds me of Grandma & Grandpa!

Holy cow. This is such an amazing dish that is so popular in my home town. Every market has them in the summers. We basically just rub them in some salt and dry spices like cayenne (but not really) then dip them in a batter made with well seasoned chickpea flour. And deepfry them.

And for those who DO have a garden, there are a couple of varieties of squash that have been selected for gigantic blossoms especially for dishes like this. Do seek them out and prepare to pig out next summer. I'm frying the end of my crop tonight for dinner. Serve with pasta and red sauce. Yum!

I love squash blossoms. These look delicious.

My mom is growing some in her yard and there are some blossoms coming in, and I can't wait to make this recipe!

Its fascinating that some plants need a male and female to produce veggies, fruits or nuts . Delicious recipe ❤

I f**king love squash blossoms. If you have a farmer's market they sell them for dirt cheap. They are an excess crop, bc the main seller is the zucchini! Like 2 bucks for 10-15 of them.

Awesome looking! Also thanks for the tip on the DIY piping bag!

I washed mine put them a on paper towels and let the drip dry in the refrigerator . Delicious

Looks delicious...and elegant too.

I grew up eating these squash blossoms. My mom had it prepared in so many way like in stew, brothy soup, and also stuffed and fried. Your video clip though is great and i haven't tried it in this type of stuffing. It's amazing how different countries share likes of similar foods but prepared differently. And by the way i'm from Asia. Yum! your recipe looks good!!!

omg, the video hasnt even begun and my mouth is already watering!!

i made squash recipes a few weeks ago but i stuffed mine with ricotta and mozzarela

I have been eating zucchini blossoms all my life .. they are amazing tasting and addictive you cannot just have one! Mom doesn't blanch nor stuff them - just flours them then dip them in an egg mixture and OMG so YUMMY!!!

Thanks for ALL your great videos! We are making these tonight!

yum- I have never seen squash blossoms before.

chef john can cook anything.

Another reason to plant some squash next Summer.

The colors are gorgeous! Looks delicious!

very popular dish here in Rome, but we cook em without boiling them, and stuffing em with a stick of mozzarella and an anchovy. Italians love the simple things.

I'm from the Philippines and squash blossoms are pretty common especially in my region. :) Love the recipe!

Zucchini flowers lovely! I'm going to make this for my cousin. 😍💗⚘🌸🌺🌴

i thought that these were chicken drumsticks when i saw the small picture. however, what a creative idea! i am like favoring every single one of your video!! lol

Interesteing, he does not remove the inside stamen...

You pronounced it correctly! Ardi means sheep and gasna means cheese in basque, which is a language spoken in the Basque Country (that covers a part in the north of Spain and another part in the south of France). The most famous cheese there is IDIAZABAL, which is delicious! I was so surprised and happy to hear some basque words in your video!

Awesome! I have a zucchini plant, always knew you could eat them, but never knew how! I'm literally going to go make this right now!

lol finally, someone who has a nice voice to go with a cooking channel

Hi chef john I found you last spring. This recipe caught my eye but my squash blossoms had passed. Recently when they bloomed again I was exited to try it which I just did. I added a little lemon zest and Serrano pepper to the cheese mix. But my fry oil got black pretty fast and instead of this beautiful golden brown you achieved, mine had small black scorch marks. I used a cast iron pan and only about 1/4-1/3 inch of oil on medium high heat. is that where I went wrong? How can I fry to a golden not a black? Your work is great and I've really appreciated it over the year. Food wishes is always there to lighten my mood and I thank u for that. Keep eatn Max

My grandma has made these before and they're awesome!

Dear Chef John, you know, in Bengal, we have a similar recipe of pumpkin flower which looks awfully similar to zucchini flowers. We don't stuff the flower with cheese though. The flowers are cleaned and dipped in batter and then deep fried. We use either rice flour batter or a mixture of gram flour and rice flour with a pinch of baking soda. Also, we add nigella seeds in the batter for extra flavour.

Those female flowers are lucky they get pollinated and than turn to squash while the male flowers get ripped off and stuffed with delicious goat cheese.....*mouth starts salivating

My mom loves to put squash blossoms in her soup.

Loved to make this but I only have 2 measley tiny squash blossoms so not enough unless I feed the birds......darn looks delicious!

Love it! Learned about it first in the Mediterranean countries, on vacation. High 5s!

I use a tempura batter mix from Chinese supermarket. Lightest, crispiest ever. And I grate some grana padano into the goat cheese. Could suggest some nice dips for when they're ready? I'm thinking maybe something with a Mediterranean spicy tomato vibe. Or maybe a nice fresh basil pesto! Yum. Making these tonight.

omg i just subbed today and i cant stop watching your videos.i try to close the tap and i see another awesome thumpnail on the right and im watching them too

My Italian grandma makes these!! Super yummy!!

Thank u for this recipe. We have lots of squash blossoms! I'm looking forward to make this!

I'm a stuffed squash blossom batter dipper lover :)

Thumbs up for excellent camera quality

As a child we would eat these quite often I just allways assumed it's what we poor ate. Here lately stuffed squash blossoms are in all the nicer restaurants who knew.

thanks for that recipe I will try this at home

My mom usually stir-fries Squash Blossoms with Garlic. Simply Tasty

I had these in a restaurant once. They were AMAZING. Thanks for the recipe :)

Mouthwatering Chef John. Wow!I enjoyed these while in Nice......sooooooo delicious. You have inspired me to grow zuccini....In Spanish called " flor de calabasa" which I had in a blue corn quesadilla in Mexico City....also yummy.....Have you ever enjoyed epousse cheese? So pungent yet AMAZING🍷🍷Cheers bon appetit

we do these at the restaurant i work in a similar way. baby courgettes with their flowers on, we take out the stems, do a slit and open the flower, and put some spanish goats cheese inside, battered and deep fried for ~40 seconds and then drizzle honey on top

Marry me, Chef John. You've made all my favourites already!

Another way to make zucchini flowers is to put mozzarella inside and then make a bread crumb covering --- Flour, egg, and then seasoned bread crumbs with Parmesan cheese. OR you can chop them up and put them in an omelette. There are so many ways to make them. You would be charged so much money if you had them in a restaurant.

I wish I had seen this video last summer when I had a bunch of summer squash blossoms. I didn't even know that they were edible, let alone delicious. I regret letting them wither away.

its like a crab rangoon but slightly healthier :p

i wish i could find squash blossoms b/c these look amazing!!!

@Nweisha My mistake, had I taken the time to freeze the video at 2:26 I would have seen that. Good thing we had someone of your expertise on squash blossoms to read through the comments from the last six months.

You've come so far Chef John

This looks amazing. Can I make them ahead...

"Hello this is chef john and -IM GOING TO MAKE YOU FREAKING HUNGRY!"

Chef John - Aloha!!! keep those wonderful recipes coming. You make cooking so do-able for a newbie like me. Thanks so much - Mahalo!

They look amazing.

I would love to try these. I would also love if you could make a video about olive all'ascolana (stuffed fried olives)

@foodwishes Plant biology/botany and other related agricultural sciences are cornerstones to modern society.

This is a classic in Greece!

Of course I have an abundance of squash blossoms. I keep 'em right next to my left over lobster that I toss into my scrambled eggs in the mornings.

should you remove the stamen and pistil?

That was really interesting.

Have the ingredients and I am doing this TODAY!

"And we're only going to do this for about 30 seconds or so, maybe 45."

I wish I saw this video before I made a goopy mess doing it my own way. Thanks for sharing!

heres a foodwish: recipe for baked pumpkin seeds! love you chef john! :D