Fried Stuffed Squash Blossoms - Squash Flowers Stuffed with Goat Cheese

Learn how to make a Fried Stuffed Squash Blossoms Recipe! - Visit foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fried Stuffed Squash Blossoms Recipe.

[@foodwishes]

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

[@LoboMendez1]

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!!

[@spiritflower6640]

That's how I remember eating him as a child in Mexico as well :) and have made them that way as an adult too ;)

[@methatronn]

Yes, they are much tastier with a capeado instead of that batter…

[@Liv-eb9yv]

What kind of cheese for the quesadillas if I wanted to make this at home?

[@katydidiy]

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!

[@generalzzodd595]

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.

[@sahej6939]

regular yellow dandy flowers?

[@FifteenSpatulas]

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

[@amberlunch]

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!

[@vancemccoy]

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.. :)

[@tehBeign]

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.

[@callocam]

B Fio I've found bees and other bugs inside. Be careful?

[@cadederrick6751]

That is not a joke. About five minutes ago the first squash blossom I picked up had a bee trapped inside. Luckily I didn’t get stung.

[@kymmilee4516]

I don’t know why but this made me giggle at an angry trying to get out 🐝

[@stanksalvala]

That's so pitiful! Now I want to go around freeing the bees.

[@ashelieyharting7873]

Thank you for this warning- 5 flowers. Every single one had a bee trapped lol

[@eyewatching4848]

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!

[@LauraBellini]

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

[@aliciahill7482]

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

[@lorenlash9174]

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!

[@lorenlash9174]

Holy moly, these were AMAZING!!!! I did a side dollop of crystallized honey and chopped fresh basil. Insanely delicious!

[@lauracwhitney]

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.

[@helloprofkk]

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

[@mereditharmstrong9054]

Excellent. Thank you! I’m gluten-free

[@awwwyeaboyeeee]

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

[@annes999]

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.

[@jamesdooling4139]

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.

[@unknownshadow675]

How was it?

[@goodwifeweaver]

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

[@paintedbird6791]

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!

[@drribeiro8467]

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

[@jcmendezify]

best food channel ever on youtube.

[@joycloud]

I love squash blossoms. These look delicious.

[@bliimpy]

this looks absolutely delicious

[@PADADDIE]

Bless you! Reminds me of Grandma & Grandpa!

[@MUDSWAT]

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

[@MoYvStarkey]

The colors are gorgeous! Looks delicious!

[@KTCC13]

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

[@NaturesFairy]

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

[@thomshere]

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

[@lauriedepaurie]

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.

[@flexitarianbeanqueen]

but then you dont get to blanch and shock them.

[@calebcologna8681]

flexitarianbeanqueen But you’re not trying to open them to stuff, so there’s no need

[@mereditharmstrong9054]

Whoaa🤯

[@BillM1960]

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

[@t.diddle7998]

Looks delicious...and elegant too.

[@mancillado]

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

[@GoddessAnjanee]

They look amazing.

[@sirnovaway6508]

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

[@dear_totheheart]

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

[@pongjazzle5577]

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

[@julia-wm2hr]

HAHAH

[@panicBoydotcom]

Weird Georgia O'Keefe vibe.

[@KittyToKaren]

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

[@blancataborda632]

I really enjoy your recipe! you are a keeper....Thank you so much, many blessing.

[@Airave]

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

[@alvachiriff2226]

EXCELLENT!!MMMMMMMMMMMMMM I CAN'T WAIT TO TRY! THANKS!

[@andrewaway]

Thanks John. They look great.

[@lorenrenee1]

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

[@SMyD77777]

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

[@jeanettewaverly2590]

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!

[@bollyking]

How do you identify them??

[@susanmiller7472]

@@bollyking The female blossoms have a tiny squashlet, at the bottom. The males, go straight to stem.

[@katherinehenry1480]

Not this year. I've never had more summer squash! We are truly blessed!

[@katherinehenry1480]

A light tempura batter with a little seltzer water is irresistible!

[@SlashHappyOgre]

These are great.

[@alexgolubski]

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.

[@Wondering_Ghoul]

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!

[@Nweisha]

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!!!

[@sp8236]

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! 🙏

[@peterconway6584]

Squash flowers are available in the local Hispanic market. You and Chef John have helped me learn what to do with them.

[@HomicideHenry]

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.

[@thearmanianstallion]

Thanks for this recipe Chef John:) your always so creative!!!

[@gracef.curammeng1575]

thanks for that recipe I will try this at home

[@harriethelwa2246]

tnx i definitely try this

[@808HSOG]

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

[@jeanne-fenelonng4550]

o man that looks so delicious!

[@shawnawhiting]

My Italian grandma makes these!! Super yummy!!

[@zhyriemusic]

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

[@Neyobe]

Amazing

[@tammi67able]

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

[@angiejacobsrs]

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

[@elizabethseiden8386]

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

[@neptuniumforest]

genious

[@gayle2020]

yum- I have never seen squash blossoms before.

[@erique82]

Awesome! Encore! Chef John, thou art a genius! xD

[@SpazzYSabS]

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!!!

[@Rahim179]

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

[@tippyh4639]

u r creative chef John!

[@blingbling2841]

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.

[@Xiven123]

One of my favourite foods! :)

[@KylenneLupo]

chef john can cook anything.

[@yolandac]

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!

[@Grilnid]

I know, right? I also heard him say that and went "wait what did he just say?" and knew that someone else would have pointed it out haha

[@astrangeone]

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

[@nokomarie1963]

Another reason to plant some squash next Summer.

[@shouayang]

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

[@martinraboy5971]

That was really interesting.

[@oldsarj]

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!

[@derobrevo]

thanks!

[@PalmerD19]

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.

[@Userjellyfish43]

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

[@azizhabib6936]

very very nice . wow

[@Chinamiz]

yummmm!

[@indianarchangel]

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.

[@PolymerClayParlor]

indianarchangel it's the cayenne (illuminati)

[@indianarchangel]

lol too much cayenne, but still good :P

[@TheVittleVlog]

Don't know if I can find these but will check!!

[@Seattle4areus]

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

[@sunnysummer42sharpe18]

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

[@bonnied72]

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

[@RachelMcCarn]

@citizenanna okay, thanks! I'll try this one day...

[@GladiatorShield]

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

[@MissGamerKitten]

looks good :)

[@roxanneoconnor7507]

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

[@user-mr7cw8wf9k]

This is a classic in Greece!

[@AlbinoBlueSquirrel]

so buetiful ;)

[@Derail07]

Beautiful Chief

[@help_me_rhonda]

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

[@annieOceanBird]

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

[@tiny2819]

Thumbs up for excellent camera quality

[@limeyfigdet7460]

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.

[@smartestmoronx19]

You've come so far Chef John

[@MegaTechnoMix]

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