Fried Stuffed Squash Blossoms & Zucchini Fritters


I’ve got a double-header today for your squash and zucchini arsenal this summer–Fried Stuffed Squash Blossoms and Zucchini Fritters. Both recipes are easy, delicious, and different ways to use the sometimes overwhelming bounty bursting out of gardens this time of year. In fact, if you’ve got too much squash and zucchini and it’s threatening to climb over top of your house, frying up the blossoms is a guilt-free way to make it stop. (You can also use pumpkin blossoms.)

I stuffed these blossoms with a mixture of cream cheese, fresh chives, and minced onion, but you can mix anything into the cheese–try chopped bacon or minced shrimp, other vegetables besides onions, your own choice of herbs, or even a bit of jalapeno for something hot. You can also use any shredded cheese or ricotta or cottage cheese in place of the cream cheese.

This recipe will stuff 6-8 squash blossoms, depending on the size.

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How to make Fried Stuffed Squash Blossoms:

fresh squash flowers
6 ounces cream cheese, softened
1 tablespoon fresh (or 1 teaspoon dried) chives
2 tablespoons onion, minced
1 egg
1/2 cup milk
1/2 cup flour
1/4 cup cornmeal
1/2 teaspoon garlic powder
1/2 teaspoon salt
dash of pepper
oil for frying

Pick squash blossoms. (If you choose male flowers, which grow on longer, thinner stems, you’ll avoid reducing your crop.) Cut stems off at the base and clip out stamens from the inside. Rinse thoroughly, shake off excess water, and let blossoms air dry on paper towels.

Combine softened cream cheese with chives and onion. Spoon about an ounce into each blossom (less if you’re using smaller flowers).
Close blossoms. Whisk egg and milk together in one bowl and mix flour, cornmeal, garlic powder, salt, and pepper in another. Dip closed blossoms in the wet then the dry mixture until well-coated.
Fry over medium heat until browned on both sides. Drain and serve with Ranch dressing or dip.
Note: Squash blossoms are best picked in the morning and they don’t keep well. Use as quickly as possible after harvesting. If not using for a day or two, refrigerate.

But don’t stop with the flowers–have a squash party and make these Zucchini Fritters while you’re at it!

This recipe works for both zucchini and yellow squash, so take your pick. I’m fixing it here with zucchini. I found this recipe a couple of years ago and have since fiddled around with it until it bears no resemblance to the original. You can also mix in chopped onions and/or peppers, shredded carrots, or anything else you have on-hand (reduce the zucchini or squash accordingly) and feel free to play around with the seasonings.

FYI, by the time you get the water out of the zucchini, four cups of zucchini looks like about two cups, so keep that in mind when mixing in other veggies.

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How to make Zucchini Fritters:

4 cups zucchini, shredded
3 eggs
1 cup all-purpose flour
1 cup shredded cheese (any kind you like)
1/2 teaspoon garlic powder
salt and pepper to taste

Shred zucchini.
Place zucchini in a colander set in the sink or over a bowl and sprinkle with 1 teaspoon salt to draw out the moisture. Let stand for an hour then use paper towels to pat it dry, squeeze it dry, yell at it if you have to. Transfer zucchini to a big mixing bowl. Add eggs, flour, cheese, and seasoning. I like to use a little Hot Shot, too. (Hot Shot is a blend of black pepper and red pepper.)

Heat oil on medium-high in a large skillet. (I actually use bacon grease to fry these. You use what you want. I’M SUCH AN ENABLER.) Drop spoonfuls of the zucchini mixture into the skillet.
Fry, browning on both sides (about 1-2 minutes per side).
Drain fritters on paper towels. Serve with Ranch dressing or dip.

Makes about two dozen fritters, depending on size. I do these about silver-dollar pancake size and make a dozen and a half for a family side dish or appetizer. (If anyone was coming over, I’d multiply the recipe.)

P.S. Find all kinds of yummy dips and dressings here.

P.P.S. You can also turn squash and zucchini into a main dish meal with my recipe for Summer Vegetable Pie.
What are your favorite ways to serve up summertime with squash and zucchini?

See Fried Stuffed Squash Blossoms and Zucchini Fritters at Farm Bell Recipes and save them to your recipe box!

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  1. Shelly says:

    Great recipes, will have to try them soon. Thanks Suzanne, your pictures look scruptious!

  2. maryann says:

    I make and freeze a veggie lasagna that contains zucchini but the way I use up zucchini is to make zucchini relish.
    10 c. zucchini, chopped – about 9 med.
    4 c. onions, chopped – about 3 lg.
    5 tbsp. salt
    Mix the above and let stand overnight – rinse and drain.
    1 tbsp. cornstarch
    2 tsp. celery seed
    1 sweet red pepper, chopped and seeded
    1 green pepper, chopped and seeded
    5 c. sugar
    2 1/2 c. apple cider vinegar
    1 tbsp. turmeric
    1 tsp. black pepper
    Add remaining ingredients and simmer 30 minutes.
    Pour into hot sterilized jars and seal. Makes about 7 pints
    What I do change is I don’t use onions as I am allergic to them, what I do is replace the onions with extra sweet peppers (reds and orange ones). This recipe is great for when you miss a few and they grow huge. We also use a processor that has a side shoot as that allows us to not have to stop to empty the processor.

  3. Cyndi L. says:

    This is the first year I have ever planted zukes and other squash and when the first blossoms set my husband joked that we should eat :eating: them, but as we didn’t actually have any veges yet we didn’t want to pick off the lovely flowers. Now we are starting to get quite a few veges (plus more zukes mysteriously turning up on the porch… seriously people!)and those blossoms are looking better and better to eat! :eating:

  4. Deb says:

    Thank you to Maryann for the zucchini relish recipe. We have a cooler full of zucchini ready to use up (not enough room in the fridge)! Hopefully, we can make some relish!

  5. Donna says:

    A great twist on the zucchini fritters that my husband & I love is to add in some Italian seasoning to the mix, then dip them in marinara sauce (or one of Oliverio’s great sauces…mmmmmmmm!).

  6. Bev says:

    My favorite recipe for zucchini is Chocolate cake. Made with zucchini and applecause for moisture it is delicious. I took it to a family dinner (everyone “hates” zucchini) and it was all done. I told them after what it was made from.

  7. KentuckyFarmGirl says:

    Chopped squash, chopped zucchini, chopped cabbage, chopped onion, a jar of sliced mushrooms, smoked sausage. Throw it all in a pot, add water and boil until everything is tender. Serve with cornbread.

    Uses up a lot of those veggies and it’s delicious. My husband who claims not to like cabbage loves this.

  8. Kate says:

    You always inspire me, unfortunately, I have no garden as I travel full time in a motorhome. I do, though, depend on the kindness of strangers for the excess bounty from their gardens, so hopefully zuccini something will be in the near future.

    Keep up the great work.


  9. trish says:

    Zucchini bread is my favorite. As long as someone else makes it. I don’t know if I could eat a flower, even if it is fried!!!!

  10. catslady says:

    We have a few this year but grew them in a large pot so I’m sure I won’t be overwelmed. Your recipes sound wonderful but I tend to say away from too much fried foods (everything tastes good fried sigh). I grill my zucchini – nice and easy – I either coat them with some salad dressing (italian or balsalmic) or I sprinkle them with lemon pepper. Can slice them lengthwise or if really large horizontally. I am hoping to try your pie though – thanks!

  11. cgReno says:

    As always a great post….AND, MUST comment on handmade fried pies. In less than 6 months you have come up with the two receipes that i could NEVER duplicate or find once grannie passed. The crumb top gingerbread and now fired pies. My grannie was from Arkansas and in the summer she always made fried pies with home canned applesause or peaches, what ever was available. Both are a taste of childhood that brings my sweet little grannie into my kitchen where she and I spent so many wonderful moments. Thank you Suzanne, thank you.

  12. monica says:

    Usually we get so many zuchini that we have to put some in a bag and put them on the neighbors porch will they are gone. This year, is dry and cool and I have not seen very many bees. We have a few, but I pick them small and saute them in a pan with butter and parmesan. Sometimes, I will toss it into pasta them for more of a main dish. We love zuchini in our household!

  13. lisa says:

    look so yummy!!!!!!! darn squash boreres got all my plants. I just went back and replanted this weekend ..done know if it is too late to get a late harvest..

  14. JenMarie says:

    I’ve been lurking here for ages just waiting for the right post to comment…so many excellent opportunities I’ve had but just could NOT pass this one up…I have to admit my absolute favorite way to enjoy zucchini is the recipe below. Not only is it SO delicious but the texture does not lend even a hint of zucchini and it is SUPER easy to throw together. This came from my aunt who should be given some sort of shrine for her cooking. 😉 I make these as cupcakes so I shorten the baking time and then dust with powdered sugar. My kids (ages 6, 3 and 1) all LOVE them and my oldest actually requested these for her class!

    Chocolate Zucchini Cake


    1 cup brown sugar
    ½ cup sugar
    ½ cup margarine
    ½ cup oil
    3 eggs
    1 tsp. vanilla
    ½ cup buttermilk
    2 ½ cups flour
    1 tsp. cinnamon
    1 tsp. salt
    2 tsp. baking soda
    4 tbsp. cocoa
    2 cups grated zucchini
    1 cup chocolate chips


    Preheat oven to 375
    Mix all ingredients except chocolate chips in a bowl. Pour into a greased 9×13 pan, top with chocolate chips. Bake 45 minutes or until cake tester inserted in center comes out clean. Cool.
    Can frost with chocolate frosting or (as I do) sprinkle with powdered sugar.
    Note: instead of a cake, we make cupcakes. This will make approx 24 cupcakes. Bake for approx 25-30 minutes, until cake tester comes out clean.

  15. Donna says:

    OMG, I LOVE fried stuff like that and I LOVE fried Zuccini (sp). YUM and I love anything fried, with Ranch dip, such as bloomin onions, fried mushrooms, fried Zuccini…I have NEVER heard of squash blossoms!!!! I don’t have a garden either…interesting!

  16. margiesbooboo says:

    Congrats on the capture of your chickens terrorist!

    Was he hiding in a hole like Saddam was?


  17. B. Ruth says:

    Doin’ the Bubba-Gump ever present zucchini trip…

    We can and do disguise zucchini to fool ourselves so we can finish off the stuff after the initial craze for it is long gone….we have mind you…changed the shape to:
    Zucchini sliced sticks, sliced coins, Japanese sliced, grated, long wise (lasagna shape) slices, sliced in halves and stuffed and cubed skin off and skin on…you can fix it any way and I have made:
    Sauteed zucchini and shrimp, Okra zucchini gumbo, grilled zucchini, zucchini stuffed boats, zucchini pickles and relish, Japanese stir-fry, layered zucchini, onion & tomato casserole that’s quick easy and good, granny fritters, zucchini lasagna, zucchini bread with black walnuts, zucchini cake chocolate and light, zucchini pancakes and omelets, zucchini hoe cakes, zucchini spaghetti sauce (one of my boys favorites) and then just fried, just broiled with garlic and butter…or baked with garlic and fresh grated parmesan cheese…I am sure I left one out…!
    PS…Oh yeah, right now on the stove is a large pot of soup base, cooking for the freezer, with garden onions, okra, potatoes, tomatoes, and the ever present zucchini…

  18. Carol Ann says:

    Ding! Ding! Ding! Ding! Yes, ladies and gentlemen! Suzanne has another winner here. My friend and I (the friend who turned me on to your site) made the fritters tonight and they were Yummmmmeeeeeee. We cooked up some bacon so we’d have grease to fry the fritters, and it worked perfectly. I’ll definitely be making these again. Thanks, Suzanne. :happypuppy:

  19. B. Ruth says:

    Oh yeah,

    When one of those suckers just seems to hide and get as big as a submarine….have the boys slice it in half…scoop out the innards, put a wooden skewers on em’ with a piece of paper thru it for a sail and….take to the river and…..float your boats….

    PS….you can scallop it around the edge with a knife, slice a piece off the bottom, so it will sit flat without rolling…and put in your dip, or salsa making a nifty serving bowl..I am saving a big green speckled one for a birthday picnic this weekend…or do whatever floats your boat…..!

  20. Lynda Dunham-Watkins says:

    Wow! All of the recipes sound wonderful. My squash seem to be doing more blooming than squashing so far, so the fried blooms will be on the menu! Thanks for all!

  21. Erica in VA says:

    I know I am super late on this, but as some of us (I know me, for one) have a lot of frozen zucchini and yellow squash that we are still using up, I thought I would post a couple more ways I use it…

    The first is easy, and delicious. I cut it long-ways with a mandolin slicer, and use it to replace the noodles in lasagna. Just cook it like you would a lasagna with noodles. You can make it ultra-vegetarian (and super healthy, both low-cal and low-carb) but using marinara with no meat, and adding sliced mushrooms.

    The second, also really easy, I use when I have some squash that get too big. I cut them in half, scoop out the seeds, and bake them until the inside is soft. Scoop out the insides, mix it with rice, spicy italian sausage, a little tomato paste, and plenty of cheddar cheese. We like to stuff it back into the “shells” and put it into the oven for a few minutes to melt the cheese. Makes a great main dish, and saves you from wasting your GIANT squashes! (Also converted some non-squash-eaters!)

  22. brookdale says:

    Comment #12 above mentioned crumb top gingerbread…is that recipe somewhere here?

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