Stuffed squash flower fritters

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Squash flowers stuffed with a herb cheese mix and batter fried to crisp golden yellow tastes so good. A perfect tea-time snack that needs a little attention during prep. In my opinion, these are the prettiest looking fritters. Around this time of the year, these squash flowers bloom in abundance. Squash plants have separate male and female flowers. The number of male flowers is more, and they are used in cooking. These flowers have a lifespan of one day. So they are plucked in the morning. 

My son’s nanny noticed my love for food and new ingredients. 

F (Yes, her name starts with F too) got these gorgeous squash flowers from her tiny garden just for me. I had to cook up something special for her. 

Stuffed squash flowers are a delight, but the prep can be a little tricky. Start with cutting the stem short, followed by removing the sepals and then the stamen inside the flower. Use a pair of tweezers to hold the base of the stamen and twist the flower gently to separate it from the base. Fill the empty cavity of the flower with the stuffing of your choice.

The stuffing must fill ⅖ th of the flower cavity. The next crucial step is to tie the open end with a piece of chive. A runny filling might lead to leaking during frying. For coating, the blooms use a thick batter and coat evenly. 

Remember the tips and watch the video for a better understanding. There is another version of these fritters. I will share it soon.

Preparation time: 25-30 minutes
Cooking time: 5 minutes
Makes: 6-7 fritters

Recipe of Stuffed Squash flowers fritters


  • Squash flowers 6-7
  • Feta cheese 50 gms
  • Labneh 3 tbsp
  • Chives (chopped) 1tbsp + few extra for tying the stuffed flowers
  • Thyme ½ tsp
  • Chickpea flour 6 tbsp
  • Chili flakes ¼ tsp
  • Turmeric ¼ tsp
  • Salt and pepper

Method :

  1. Start with whipping the cheese with labneh, chili flakes, paprika herbs, and seasonings.
  2. Next, for the flowers, cut the stem short, followed by removing the sepals and then the stamen inside the flower.
  3. Fill the empty cavity of the flower with the cheese filling. Tie the open end with chives. 
  4. Mix chickpea flour with seasonings, turmeric, paprika, and water. Add little water at a time to get a lump-free batter. It must be thick to coat the flowers with an even layer.
  5. Deep fry the batter-coated flowers for a few seconds. Enjoy a light salad on the side.

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