Fried Squash Blossoms with Corn and Mozzarella

Photo: Iain Bagwell; Styling: Emma Star Jensen

The squash blossoms Zuni Cafe chef Judy Rodgers made for the first Tasting were a revelation to diners. This lighter version is still satisfyingly stuffed with cheese and corn, but has the barest sheath of batter.

Yield: Serves 4 to 6 as an appetizer (serving size: 1 blossom)
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 52%
  • Protein: 1.7g
  • Fat: 3.2g
  • Saturated fat: 1.1g
  • Carbohydrate: 5g
  • Fiber: 0.2g
  • Sodium: 33mg
  • Cholesterol: 5.4mg


  • 1/4 pound fresh mozzarella, cut into 1/4-in. dice
  • Kernels from 1 ear fresh corn
  • 1 tablespoon minced red onion
  • 1 teaspoon minced garlic
  • About 1/4 teaspoon sea salt
  • About 1/4 teaspoon pepper
  • 18 zucchini or butternut squash blossoms, with stems if you like
  • Canola oil for frying
  • 1/2 cup buttermilk
  • 1/2 cup rice flour
  • Snipped chives or small fresh basil leaves (or torn if large)
  • Lemon wedges (optional)


  1. 1. Mix cheese, corn, onion, garlic, and 1/4 teaspoon each salt and pepper. Gently stuff each blossom with about 1 1/2 teaspoons filling and twist ends of petals closed.
  2. 2. Pour oil into a medium, heavy pot or saucepan until 3 in. deep. Heat over medium-high heat until a deep-fry thermometer registers 360° to 375°.
  3. 3. Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).
  4. 4. One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.
  5. 5. Shake off excess flour and fry blossoms in small batches until golden brown, 45 seconds to 1 minute. Gently submerge blossoms with a slotted spoon to cook tops. Drain on paper towels. Season with salt, sprinkle with chives or basil, and serve with lemon wedges if you like.
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