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Stuffed Zucchini Blossoms

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 40 mins
Yield Serves 4 (makes 12)
When his garden explodes with zucchini, John McReynolds literally nips them in the bud. McReynolds, the author of the sumptuous Stone Edge Farm Cookbook (, 2013) and the farm's culinary director, fries the zucchini flowers into molten-centered appetizers. Here's our simplified version of his recipe; feel free to experiment as he does with other soft cheeses and herbs and add chopped chiles if you like.


  • 1 cup (about 8 oz.) soft goat cheese
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped fresh thyme leaves
  • 12 zucchini blossoms, stems trimmed
  • 3 tablespoons flour
  • 1/4 teaspoon fine sea salt
  • 1/4 cup cold seltzer water
  • 1 1/2 teaspoons extra-virgin olive oil
  • 2 large egg whites
  • 1/2 cup olive oil

How to Make It

  1. Combine cheese, chives, and thyme in a bowl. Gently open zucchini blossoms and fill each with a scant 1 1/2 tbsp. cheese mixture.

  2. In a bowl, combine flour and salt. Gradually whisk in seltzer water and 1 1/2 tsp. extra-virgin olive oil until smooth. In a separate bowl, beat egg whites until stiff; fold into flour mixture.

  3. Heat 1/2 cup olive oil in a large frying pan over medium-high heat. Dip blossoms into batter, then fry until deep golden, gently turning twice with 2 slotted spoons and reducing heat if they start to brown too quickly. Transfer to paper towels to drain.

Stone Edge Farm Cookbook (, 2013)