What do you stuff zucchini blossoms with?

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.

Do you stuff male or female zucchini flowers?

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.

What does a zucchini blossom taste like?

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.

Stuffed Zucchini Blossoms | Olives for Dinner

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

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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