Fried Squash Blossoms Stuffed with Tomme des Pyrénées

Fried Squash Blossoms Stuffed with Tomme des Pyrénées

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From: EatingWell Magazine, July/August 2018

Cheese-stuffed zucchini flowers are a traditional specialty of Italy and Provence. This version of the fried vegetarian side dish or appetizer takes on an Occitanie flair with Tomme des Pyrénées, a cheese produced in that southwestern region of France. Thanks to the cheese's rich, slightly tangy flavor, you only need a little bit to highlight this dish.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 6 cups canola oil
  • 12 medium squash blossoms
  • 1 large egg
  • ½ cup fresh cheese, such as fromage frais or ricotta
  • ½ cup packed grated Tomme des Pyrénées or havarti cheese
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • ¼ teaspoon sea salt, plus more for garnish
  • ¼ teaspoon ground pepper
  • ½ cup all-purpose flour
  • ¾ cup water


  • Prep

  • Ready In

  1. Line a large plate with paper towels. Clip a candy thermometer to a large pot and add oil. Heat to 350°F over medium-high heat.
  2. Meanwhile, carefully open squash blossoms without tearing the petals and remove the stamen. If stems are attached, trim to 1 inch.
  3. Whisk egg in a medium bowl. Mix in fresh cheese, Tomme des Pyrénées (or havarti), parsley, salt and pepper. Stuff each squash blossom with about 1 tablespoon of the cheese mixture, closing the petals around the filling.
  4. Whisk flour and water in another medium bowl until smooth. Dip 6 of the stuffed blossoms in the batter, allowing the excess to drip off. Place in the hot oil and fry, turning occasionally, until browned, 5 to 8 minutes. Transfer with a slotted spoon to the prepared plate. Return the oil to 350°F. Repeat with the remaining squash blossoms.
  5. Arrange the squash blossoms on a serving platter. Garnish with parsley and more salt, if desired. Serve immediately.
  • Equipment: Candy thermometer

Nutrition information

  • Serving size: 2 stuffed blossoms
  • Per serving: 196 calories; 16 g fat(5 g sat); 0 g fiber; 7 g carbohydrates; 6 g protein; 0 mcg folate; 53 mg cholesterol; 0 g sugars; 0 g added sugars; 591 IU vitamin A; 5 mg vitamin C; 124 mg calcium; 1 mg iron; 194 mg sodium; 72 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ high-fat protein, 2 fat

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