Stuffed and Fried Zucchini Blossoms

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5 from 2 reviews

Zucchini blossoms stuffed with shrimps and cheese. Then deep fried.


  • 10 zucchini blossoms, washed and dried well.

Shrimp filling:

  • 1 cup frozen shrimps
  • 1 tablespoon olive oil
  • 2 tomatoes, pureed
  • 4 cloves garlic, chopped
  • Salt to taste

Cheese filling:

  • 1 cup cheese of your choice (cheese curd, goat cheese, ricotta, feta or mozzarella)
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon, if you are using a saltless cheese


  • 1 cup flour
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 3/4 cup beer
  • 1 cup sunflower oil for frying


  1. Heat a pan over high heat and toss in the shrimps. Let them release water. Cook until they turn reddish and drain. Put 1 tablespoon olive oil in the pan and toss in the shrimps, pureed tomatoes and chopped garlic. Cook until the tomato sauce thickens. Season with salt. Let it cool down.
  2. In a medium bowl combine cheese, parsley and lemon juice. Add in cooked and cold shrimps.
  3. Prepare the batter whisking flour, salt, chili and beer. Set aside.
  4. Stuff zucchini blossoms carefully with about a tablespoon of filling mixture. Squeeze gently in your palm to give them firmness.
  5. Heat oil in a deep pot.
  6. Carefully dip each stuffed blossom into the batter and place into hot oil. Repeat with the rest. Fry until golden, for about 2 minutes.
  7. Transfer onto paper towel and serve hot.