Panko, goat cheese squash blossoms

28 Jun

(a ConstantlyCathy original)

At the City Market today, we bravely purchased a bunch of squash blossoms from a lovely vendor for $1. I figured for a $1, it was definitely worth the food-venture.

city market squash blossoms, raw + fresh

These little guys are pretty labor intensive, not going to lie. And as I was making them, I said this would be the first and last time I’d make them, but who knows, they were really good… and everyone gobbled them up very quickly!! Maybe I’ll have to give them another try the next time I see them!  Plus, the goat cheese, basil and tomato mixture could be good enough to stand alone. I definitely want to find something else to stuff it in!

ready to serve squash blossomsI couldn’t really find a recipe that fit what we were looking for. The vendor had mentioned that if you stuff them with cheese (well, he’d overheard, anyway, since he couldn’t even tell me what kind of cheese was good to stuff them with!), that they are very good. But mostly we’ve heard of people battering them and deep frying them.

oozing, cheesy squash blossomsI’d give this a try. I tried to keep it as simple as possible. The recipe I found online was slotted to take over two hours… um, no thanks for 10 little bites!  This will take you 25 minutes, an active 25 minutes, but you should already have some of these ingredients left over from other food-ventures, so that it shouldn’t put much of a hole in your budget!

squash blossoms

Cathy’s Panko-Fried, Goat Cheese-Stuffed Squash Blossoms

Yield: Makes appetizer servings for 4

Active time: 25 min, Start to finish: 25 min


For the cheese stuffing:
1 cup small cherry tomatoes, halved lengthwise
2 teaspoons olive oil
2 oz mild fresh, goat cheese
1 tablespoon heavy cream
1/4 cup chopped fresh basil
1/4 tsp kosher salt
1/8 tsp black pepper
10 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch

squash blossom cheese stuffing

For the tempura batter + frying:
6 cups vegetable oil (preferably canola or grapeseed)
1 cup all-purpose flour
1 egg
1 cup panko

batter assembly line

  • In a medium skillet, toss tomatoes in oil and saute until slightly shriveled but not completely dried or browned. Cool.
  • Stir together goat cheese, cream, basil, salt and pepper in a bowl and fold in the tomatoes.
  • Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close. Chill, covered until ready to fry.
  • To fry, heat 2 inches of oil in a 3-quart saucepan to 350 degrees Fahrenheit or until a piece of panko crumb sizzles.
  • Set out three bowls of the flour, the egg (scrambled with 2 teaspoons of water), and a third bowl of the panko crumbs in preparation for the battering of the squash blossoms.
  • Working in batches of three, coat blossoms in flour, then egg, then panko, then fry, turning, until panko is golden brown, 1 to 1.5 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.

Best served warm!

frying the panko-crust to a golden brown


One Response to “Panko, goat cheese squash blossoms”

  1. foodmuses August 6, 2009 at 3:41 pm #

    I just posted a similar recipe at Your photos are great and I LOVE the idea of using panko!

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