Stuffed Squash Blossoms with Cherry Tomato Relish

Yield: 6

This dish offers a great recipe for a goat cheese filling that can be used in raviolis as well as squash blossoms. Also, the Cherry Tomato Relish makes a great stand-alone salad. Instead of using vinegar, I reduce some Sauvignon Blanc for the favor and acid that makes this dish unique and wine friendly.

  • 6 each squash blossoms
  • 1 cup goat cheese filling
  • 1 box tempura batter
  • 1 bottle sparkling mineral water
  • 3 cups cooking oil
  • 1 cup cherry tomato relish


  1. Gently open the leaves of the squash blossoms and stuff approximately ¼ cup of goat cheese mix into each blossom and gently reform the blossoms. If you have a pastry bag, you may be able to pipe the mixture into the blossom. Keep chilled until ready to use. You can do this the day before.
  2. Preheat a pot with cooking oil to 350 degrees F. Make sure the oil is at least 2” high.
  3. While the oil is pre-heating, follow the directions for a standard tempura batter, replacing the water with sparkling mineral water. If possible, use a mineral water with fine bubbles.
  4. When oil is at the right temperature (350F), place the blossoms 3 at a time into the tempura batter, remove and put carefully in the oil. Raise the heat of the flame slightly as you place in the blossoms. This will help you keep the oil at the correct heat. Be careful not to go above 375 F if possible.
  5. After the first side has gotten golden brown (1 – 2 minutes) flip the blossoms gently over in the oil and cook the second side for another 1 – 2 minutes.
  6. While the first set is cooking, place the second set in the batter, coat,  remove the first set , place them on a paper towel to drain and repeat.
  7. Place 2 Tablespoons of cherry tomato relish on a plate and top with a fried squash blossom. Serve while still hot (you can place in a warm oven if they get a bit too cool).

Goat Cheese Filing

  • 2 Tablespoons shallots, minced
  • 1 teaspoon butter
  • 1½ cups goat cheese
  • ½ cup ricotta cheese
  • 2 Tablespoons basil and oregano, fresh, finely chopped
  • To taste  salt and pepper


Cook the shallots in butter, remove from the heat. Once cool, combine the rest of the ingredients with the shallots. Season with salt and pepper and chill well.

Cherry Tomato Relish

  • 40 each cherry tomatoes, cut in half
  • To taste coarse sea salt and pepper
  • ½ cup Sauvignon Blanc, reduced to 2 Tablespoons
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Italian parsley, chopped


  1. Lightly salt the cherry tomato halves, toss a few times, turn them cut side down and let them drain in a colander for 20 – 30 minutes. This gets rid of the excess liquid that would otherwise dilute the flavors of this wonderful yet simple salad.
  2. Put tomato halves in a bowl and add the rest of the ingredients. Season with additional salt and pepper only if necessary.

Leave a Reply