Fried Stuffed Squash Blossom X 2 Recipe

Make pistou

In a small bowl, finely mince the basil leaves and garlic together (or pulse briefly in a tiny food processor). Stir in 1 teaspoon olive oil, the pine nuts if using, and 1/8 tsp salt. Mash to a loose, spreadable paste. Reserve 1 teaspoon for the filling and keep the rest refrigerated for another use.

Prepare blossoms

Gently inspect each squash blossom for insects and wipe with a damp paper towel. Remove the pistil/stamen from inside by carefully opening the blossom’s petals and pulling it out without tearing the petals. Leave the blossom intact at the base to hold the filling.

Make filling

In a small bowl, combine 3 tablespoons room-temperature goat cheese, 1 teaspoon pistou, a pinch of salt and pepper, and 1 teaspoon orange blossom honey. Mix until smooth and homogenous. Taste and adjust seasoning; the filling should be bright, slightly herby, and a touch sweet from the honey.

Stuff blossoms

Using a small spoon or a piping bag (or a zip-top bag with a corner snipped), gently fill each blossom with roughly half the filling (about 1.5 tbsp per blossom). Do not overfill — the blossom should close naturally around the filling. Twist the top of each blossom lightly or fold petals together to close; you can secure the top with a small strip of chive or a toothpick if desired (remove before serving).

Make batter

In a small bowl whisk 1/4 cup all-purpose flour with 1/8 tsp salt. Add 3 tablespoons cold sparkling water and 1/2 beaten egg and whisk briefly until just combined; the batter should be slightly thicker than heavy cream but still fluid. Keep batter cold — place bowl over an ice bath if possible.

Heat oil

Pour about 1/2 cup neutral oil into a small skillet (enough to shallow-fry, about 1/4–1/2 inch deep). Heat over medium-high until oil registers 350°F (175°C) or a drop of batter sizzles and rises to the surface immediately.

Coat and fry

Hold a stuffed blossom by the base, dip it into the batter to coat completely, letting excess drip back into the bowl. Carefully place the blossom petal-side up or seam-side down into the hot oil. Fry 1–1 1/2 minutes per side, gently turning with tongs or a skimmer, until batter is golden and crisp. Avoid overcrowding; fry both blossoms in one batch if your pan allows. If using a toothpick, remove it after frying and before serving.

Drain

Transfer fried blossoms to a paper-towel-lined plate to drain for 30–60 seconds. While still warm, lightly blot any excess oil.

Finish

Transfer the fried stuffed blossoms to a serving plate. Drizzle 1/2 teaspoon extra-virgin olive oil very lightly over the blossoms and spoon a scant 1/2 teaspoon orange blossom honey across both for a floral finish. Scatter microgreens or small basil leaves if using.

Serve

Serve immediately while hot and crisp as a happy-hour shareable. Each blossom is best eaten within a few minutes of frying to retain the crisp batter and warm creamy filling.