Crisp Zucchini Blossoms Stuffed With Goat Cheese

Filling was way too thin, most of it escaped during frying. The measurement for the batter was completely off, I had to add 3x the amount of the sparkling soda to get a batter like consistency. The filling was flavorful but overpowered the zucchini blossom, I'll try a simpler approach next time. This is the worst recipe I've ever tried from NYT, which usually never disappoints!

These turned out excellent. Easily the best fried, stuffed zucchini blossoms I have made. The stuffing was a perfect texture and flavor. I needed a little more seltzer to get the batter to the consistency I thought it needed, but it worked perfectly, with crispy golden fritters.

Bought some beautiful zucchini blossoms at the market and decided to make them according to this recipe for the first time. One of the best things I’ve ever made from a NYT recipe and so simple! The nuts give it that wonderful crunch and the batter was perfect. I’ll try and get some more blossoms later this week, to make more according to this recipe—don’t skip out if you find them! 8 is not enough!

I made this twice. First time I had no sumac. Second time I did. I honestly liked it better without-or perhaps maybe just less next time. The cheese filling was colder upon cooking on the first attempt, at room temp second attempt. Both very good. I will plan to make this every year i have zucchini blossoms.

I omit some of the hoopla and go for ricotta, Caprino, Eolian capers, Cantabrico anchovies, lemon zest, salt, pepper, and basta. I find that rice flour makes a better panade. I freeze a half-full bottle of sparking water and let it thaw just enough to pour off the ice-cold water I need. The colder the water the better the batter. These appetizers win every time.

This recipe is excellent! I was always a bit intimidated making zucchini blossoms, but no more! I used 2 tbsp of pumpkin purée instead of the walnuts and it was incredible! Will definitely make this again.

This surprisingly works really well with vegan ricotta and feta substitutes. The feta I used is actually more reminiscent of goat cheese than feta. A certain family member accidentally threw out the lemon zest, so I added fresh mint instead for a better balance of flavors and a bit of brightness. I didn’t let the sumac overpower, making sure the flavors of black pepper, oregano and mint complimented the sumac and “feta/goat” cheese. The coating texture was crisp, kind of like tempura.

Delicious! And after growing a tromboncino squash plant this year (took up 100 square feet!) we had plenty of huge squash blossoms. I found I needed to add another 1-2 T of sparkling water to get a batter that wasn't too thick for the delicate blossoms.

I had squash blossoms growing in my garden that I didn't know how to use. I certainly know now. I was surprised at how easy and delicious this was. I will definitely make this again.

Made this with Mozzarella in place of the goat cheese and it turned out fantastic

This recipe is a great jumping-off point. However, the amount of sumac is incredibly high; I think they may have meant 1 teaspoon rather than tablespoon? I was wary of the amount and cut back to 2 teaspoons in the filling (3/4 of 1 tablespoon would have been 2 1/4 teaspoons), but it was still way too much. I had to scale up the rest of the ingredients to compensate. Also, don’t be afraid to adjust the amount of seltzer slightly to get the right batter consistency. Flours are different!

Zucchini blossoms in Greek cuisine are usually stuffed with rice and herbs. This is a nice and tasty alternative!

I think I'm with Dad. While the 'maximalist' version is delicious, the 'minimalist' Old Country version is darned good and a whole bunch easier to whip together when you're eating alone. Next batch I follow Tricia's suggestion and just use tempura batter--and maybe just a touch of goat cheese.

I think the filling is too overpowering for the delicate blossoms; walnuts are a sensory intrusion on the palate, and sumac is far too heady a spice in this recipe, even the oregano is borderline obtrusive. Too, I used a teaspoon to fill and barely had enough for 6 large blossoms. While the coating was okay enough, I prefer tempura batter which is what I use to fry plain, unfilled blossoms.