Photo: Iain Bagwell; Styling: Emma Star Jensen
Total Time
1 Hour
Serves 4 to 6 as an appetizer (serving size: 1 blossom)

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.

How to Make It

Step 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.

Step 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°.

Step 3

Put buttermilk and rice flour in separate containers (loaf pans work well, since the high sides prevent spilling).

Step 4

One at a time, dip each stuffed blossom into buttermilk and let excess drip off. Dip in flour, coating lightly but evenly.

Step 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.

Zuni Cafe, San Francisco

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