Stuffed zucchini blossoms are delicate by nature, but built to handle the fry. This version balances a crisp IPA batter with creamy cashew-basil filling—hot, golden, and just indulgent enough to feel like a win this summer.
If you ever spot zucchini blossoms at the farmers market, grab them. These twisty, soft-as-silk golden flowers are as fleeting as they are beautiful, with a paper-thin texture that feels almost too delicate to cook. But bring them home, stuff them with a bright basil-cashew ricotta filling, and fry them in a crisp IPA batter? You’ve got a plate that’s crunchy, creamy, and fully in its summer era.
This isn’t a quick weeknight recipe—it’s a weekend ritual. The kind you take your time with, because it’s worth it. You’ll gently pry open each blossom, fill it with creamy vegan ricotta, and give it the hot oil treatment until it’s crispy and golden all over. Serve them with warm marinara and flaky salt to balance out the double whammy of richness. While these fried zucchini blossoms are not here for a long time, they are here for a good time—so savor them while you can.
Why You’ll Love These Fried Zucchini Blossoms
Zucchini blossoms aren’t available for too long—and that’s part of what makes them so special. This recipe is a way to celebrate them: crisp on the outside, creamy and herb-packed inside, with a filling that tastes like summer. You’ll gently stuff each blossom, dip it in a light batter, and fry until golden. It’s hands-on in the best way, and even more fun if you’re making them with someone else. Here are more reasons you’ll love them:
- That crispy shell & creamy center combo. The contrast here is everything—crunchy on the outside, smooth and bright inside. Every bite is warm, tender, and just a little luxurious.
- The filling hits all the right notes. Fresh basil, lemon, and soaked cashews blend into a plant-based ricotta that’s rich but not heavy. It’s creamy enough to feel indulgent, fresh enough to go back for more.
- IPA in the batter keeps things interesting. It’s not just a summer drink. It’s the secret to a light, crisp coating that stays golden without going greasy. A good IPA adds subtle bitterness and bubbles that bring fried zucchini blossoms to life.
- This isn’t your everyday summer snack. Zucchini blossoms feel special because they are—short-seasoned, delicate, and the kind of thing you’ll talk about long after the plate’s gone.
- They disappear fast. Serve them piping hot with marinara, a pinch of flaky salt, and maybe a squeeze of lemon. That first crispy bite is reason enough to make them again.
Key Ingredients
This recipe mostly leans on pantry staples—except for the zucchini blossoms, of course. We’re calling it basil-cashew cheese, but it acts just like ricotta—creamy, herby, and just structured enough to stuff. The batter fries up perfectly crisp, and the blossoms? Delicate, edible vessels just waiting to be transformed into golden magic. Here’s what brings it all together:
- Raw Cashews: Once soaked and blended, cashews transform into a velvety base for the filling. Their mild flavor takes well to herbs and spices, and they hold up beautifully inside a hot, bubbling batter.
- Fresh Basil: Not just for color. Basil adds a lemony, peppery lift that balances the richness of the cashews. Ten leaves are plenty, but don’t stress the count—just grab a small handful.
- All-Purpose Flour: This gives the batter body and structure. It crisps up around the blossoms without feeling heavy, keeping everything light and airy.
- Cornstarch: The secret to that crispy crunch. Cornstarch cuts the density of the flour and helps the batter fry up ultra crisp—without a trace of sogginess.
- Baking Powder: A little lift goes a long way. Baking powder adds puff and helps the batter develop those craggy golden edges while frying.
- Cold Beer: A strong IPA brings fizz and flavor. The carbonation makes the batter airy and light, while the bitterness from the hops subtly cuts through the richness of the filling. If you want to ensure your beer pick is vegan, check out barnivore.com to confirm!
- Zucchini Blossoms: These are as delicate as they are stunning. Look for blossoms that are slightly open and free of wilting or browning. Pro tip: Store them in a paper towel–lined container in the fridge and use them within a day or two—they don’t keep long.
- Grapeseed Oil: With a high smoke point and neutral flavor, grapeseed oil is perfect for deep frying. Feel free to use canola or vegetable oil if you’d like. You just want something clean and light so the flavors of the ricotta and basil shine through.
How To Select and Prep Zucchini Blossoms
Zucchini blossoms are delicate by nature—ephemeral, floppy, and fleeting—but that’s part of their charm. When they’re fresh, they’re vibrant and perky, with petals that look almost too pretty to fry. But fry them you must. Here’s how to get the best results from your blossoms:
- Buy them the same day you plan to cook. Zucchini blossoms wilt fast, even in the fridge. If you can, hit a farmers market in the morning and make them by dinner. If you need to store them, keep them in a paper-towel-lined container in the fridge for no more than a day.
- Look for firm stems and tightly closed petals. You want blossoms that aren’t too floppy or bruised. A little softness is fine—they’ll revive slightly in the batter—but avoid anything that feels mushy or damp.
- Give them a gentle clean. Use a pastry brush or damp paper towel to brush off any dirt or bugs (they happen). Avoid rinsing unless necessary—water can make the petals tear or steam instead of crisp.
- Remove the pistil before stuffing. It’s edible, but not ideal for texture. Gently open the petals and pinch or snip it off with your fingers or small scissors.
- Don’t overfill. About two tablespoons of cheese filling per blossom is the sweet spot. Enough to make each bite rich and creamy, but not so much that it bursts during frying.
How To Make
This recipe has a few moving parts, but they all build on each other. Once you’ve soaked your cashews and snagged a bundle of blossoms, the rest is just blending, whisking, stuffing, and frying. Here’s how it all comes together:
- Step 1: Start with the basil-cashew cheese – The filling is rich, herby, and smooth, thanks to a quick blend of soaked cashews, fresh basil, and a splash of plant milk. A touch of vinegar gives it tang, while garlic and onion powder round it out. It should be thick but spreadable, like a soft ricotta. Forgot to soak your cashews? Simmer them for 15 minutes instead. Same result, faster path.
- Step 2: Build your batter – This is a classic beer batter—flour, cornstarch, baking powder, and cold beer. The cornstarch keeps it light, while the beer adds airy lift and crispness. Whisk until smooth, but don’t overwork it. Letting it rest for 10 minutes gives you a better texture when frying.
- Step 3: Prep the blossoms – Zucchini blossoms are delicate, so take your time here. Gently peel back the petals and remove the pistil inside. Use a small spoon or piping bag to fill each one with just enough cheese to puff them up without leaking. A little twist at the top helps keep things sealed. Tip: If your cheese is too loose, chill it for a bit before stuffing—it firms up just enough to stay put.
- Step 4: Heat the oil and test it – You want steady heat here—350°F is the sweet spot for golden, not greasy. A Dutch oven works best to retain heat, but a heavy saucepan works too. Use a thermometer, or test it by dropping in a pinch of batter: if it sizzles and puffs up, you’re ready to go.
- Step 5: Dip and fry, one or two at a time – Coat each blossom fully in the batter, then gently lower it into the hot oil. Don’t crowd the pot—frying in small batches helps keep the temperature consistent. Each blossom takes about 2–3 minutes per side to reach that perfect crisp. Transfer to a paper towel–lined tray and salt while they’re still hot. That’s when it sticks best.
- Step 6: Serve while hot – These are best straight out of the fryer. Warm, crispy, and still gooey inside. Serve with marinara on the side and let the dipping commence.
How To Serve Stuffed Zucchini Blossoms
You’ve fried your delicate flowers, now it’s time to serve them up in a way that makes them shine. Keep it cool and casual—this is finger-food-level elegance, not fine dining. Here are a few serving ideas that feel special without overthinking the rest of the meal:
- With warm marinara (classic move). A bowl of gently simmered tomato sauce is all you need—sweet acidity, cozy richness, and a perfect dip for that basil‑cashew core.
- Want some extra tang in your ricotta? Try our vegan ricotta base instead of the one here for an even deeper, cultured flavor.
- Build a bright summer platter. Surround the fried blossoms with crisp green salad, olives, fresh tomatoes, or grilled veggies. It’s snack-time energy with colorful summer vibes.
- Serve with crusty bread. Let guests tear off slices and mop up any sauce–oil combo. It’s simple, communal, and makes a humble dish feel entirely festive.
- Pair with light pasta or risotto. These blossoms add crunch and garlic‑tomato flavor to almost any summer pasta bowl or mushroom risotto.
- Add a seasonal drink. Think light rosé, crisp pilsner, or even your extra bottle of IPA. It’s summer simplicity served icy-cold alongside warm, savory blooms.
- Got extra basil-cashew cheese? Spread it over sourdough toast, drag a cracker through it, swirl into warm pasta, smear onto a sandwich, or dollop over roasted vegetables. It’s rich, herby, and basically your all-purpose creamy spread.
FAQs
Zucchini blossoms are often filled with soft cheese like ricotta or mozzarella, but in this vegan version, we use a creamy basil-cashew cheese that hits all the right notes—rich, herby, and bright. It holds up beautifully when fried and pairs perfectly with crisp batter and tangy marinara.
You typically stuff male zucchini blossoms, which grow on long stems and aren’t attached to the fruit. They’re easier to harvest and handle, with wide-open petals that are perfect for filling. Female blossoms grow at the end of baby zucchini and are more fragile, though still edible.
Zucchini blossoms have a delicate, slightly vegetal flavor—somewhere between young zucchini and fresh spinach, with a soft floral finish. They’re mild on their own but act like sponges for flavor, which is why they shine when stuffed and fried.
More Vegan Recipes For Summer Snacking
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Stuffed Zucchini Blossoms
- Total Time: 55 minutes
- Yield: 10 blossoms
- Diet: Vegan
Description
Crispy, golden, and filled with basil-cashew goodness—these stuffed zucchini blossoms are basically summer wrapped in a flower. The filling is creamy and bright, the batter is light and crisp, and yes, you get to fry actual flowers. It’s the trifecta of crunch, richness, and lemony-basil zip—summer comfort food that feels both special and fun.
Ingredients
for the basil-cashew cheese (yields about 1 1/4 cup)
- 1 cup raw cashews, soaked in water overnight and drained
- 1/2 cup unsweetened plant-based milk
- 1 teaspoon apple cider vinegar
- 10 large basil leaves
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- a few dashes of salt and pepper
for the batter
- 3/4 cup all-purpose flour
- 1/3 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup cold beer (I use a strong IPA)
for the rest
- 10 fresh zucchini blossoms
- grapeseed or any other neutral oil, for frying
- Marinara sauce, for serving
Instructions
- Make the basil-cashew cheese: In a small bowl, stir together the plant-based milk and apple cider vinegar and let sit for 10 minutes to curdle. Then combine the soaked cashews, buttermilk, basil leaves, onion powder, garlic powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
- Make the batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Make a well in the center and slowly pour in the beer. Whisk gently until the batter is smooth—don’t overmix. Let it rest for about 10 minutes while you prep the blossoms.
- Stuff the zucchini blossoms: Gently open each blossom and remove the pistil from the center. Spoon in some of the basil-cashew cheese—about two tablespoons per blossom—or use a piping bag if that’s easier. Bring the petals back together and give them a gentle twist to seal.
- Heat the oil: Add several inches of oil to a heavy, flat-bottomed pot and set it over medium-high heat. You’re aiming for 350°F. Once the oil is hot and shimmering, you’re ready to fry.
- Fry the blossoms: Once the oil is ready, dip a stuffed blossom into the batter and coat it evenly. Fry one or two at a time to avoid crowding. Cook until golden brown, turning as needed. Transfer to a paper towel–lined tray and sprinkle with salt.
- Serve: Repeat with the remaining blossoms, working in small batches. Serve hot with warm marinara on the side.
Notes
- Best served fresh: Fried zucchini blossoms are at their best right out of the oil—crispy, delicate, and warm. If you can, serve them immediately for the full texture payoff.
- Reheating: If needed, reheat in a 375°F oven for 10–12 minutes, flipping halfway through. Or use an air fryer at 350°F for 5–7 minutes. Skip the microwave—it’ll just make them soggy.
- Blossom prep tip: Zucchini blossoms are fragile and wilt quickly. Store them in a single layer in the fridge, lightly wrapped in a damp paper towel, and use within 1–2 days.
- Filling extras: Leftover basil-cashew cheese makes a great sandwich spread, pasta sauce base, or dip for roasted vegetables.
- Beer choice: A strong IPA adds subtle bitterness and lift to the batter, but any cold, drinkable beer will do. Just keep it chilled until you’re ready to whisk it in.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack, Side
- Method: Deep-Fried
- Cuisine: Italian
Originally published in 2014, this recipe was updated in 2025 with expanded tips for prep and serving.
