Stuffed Squash Blossoms

Are your summer squash plants blooming like crazy right about now? Make the most of the whole crop with this savory summer appetizer recipe! Alabama homesteader, cook, and entertainer Trace Barnett shares his stuffed squash blossoms recipe with us.

The Story

“Take advantage of all the bright squash blooms prominent in the garden this time of year by stuffing and frying them. Squash blossoms lend themselves well to all kinds of fillings, such as cheese or herbs, and they can be topped with any variety of accompaniments, such as honey or bacon. The flower itself has a delightful spicy flavor that melts in the mouth. A batter made from a flour, egg, and club soda mixture adds a nice crunch to the delicate petals and is light enough to preserve the blooms’ texture. Harvest the blossoms in the early morning, using a sharp knife to separate from the stem.”

-Trace Barnett

Stuffed Squash Blossoms (Serves 6-8)


6–8 squash blossoms
5.2 ounces garlic and fine herb Gournay cheese
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup club soda
Pinch of cayenne pepper
1 large egg
Vegetable or olive oil
3 tablespoons fresh chives, finely minced
2 slices cooked bacon, crumbled (optional)


  1. Prepare the blossoms by first removing the stamen inside the flower. Wash thoroughly and check to ensure no dirt or debris is present. Place cheese in a plastic storage bag and push to one corner and close the bag. Use sharp kitchen scissors remove the corn of the bag. Pipe cheese into each blossom. Gently press petals together to seal. Repeat for remaining blossoms.
  2. Meanwhile, combine flour, salt, pepper, egg, club soda, and cayenne in a medium bowl; stir well.
  3. Gently dip the squash blossom into the batter and turn to coat.
  4. Fry blossoms in a cast iron skillet containing 1/4 inch of hot vegetable or olive oil. Brown each side, turning once. Remove from the skillet and drain on a paper towel. Transfer to a platter and serve warm, topped with a sprinkle of chive and crumbled bacon, if desired.

Follow along with Trace in this video while you make your dish!

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