Fried Squash Blossoms Stuffed with Crab & Mascarpone
Recipe Type: Appetizer
Cuisine: Italian
Serves: 2 dozen blossoms
Crab and mascarpone stuffed zucchini blossoms bring fried squash blossoms to another level. Serve them as an appetizer at your next summer get together, or make a meal out of them with your significant other.
  • 24 zucchini blossoms (fewer, if large), stamens and sepals removed
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • 8 oz lump crab meat
  • 4 oz mascarpone cheese
  • 1 large egg
  • 1 tbsp chopped basil
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 cup all-purpose flour
  • 8 oz light beer
  • Kosher salt
  1. Mix filling: Whisk together cheese and egg. Stir in lemon juice and zest. Gently fold in basil and crab. Season with salt to taste. Refrigerate until ready to use.
  2. Stuff blossoms: Using a small spoon, carefully fill blossoms with crab mixture, keeping the petals as tight as possible. The number of blossoms needed for this amount of filling ranges, depending on the size of your zucchini flowers.
  3. Heat oil: Heat 1 inch of oil in a pan over medium heat until slightly shimmering.
  4. Batter & fry: Add flour to a medium bowl and gradually pour in beer while whisking. It’s okay if there are some lumps, just try not to allow the batter to deflate. Dip stuffed blossoms in, one at a time, allow excess batter to drip off, and immediately place blossoms into hot oil. Cook a total of 3 to 4 minutes, flipping half way through, or until golden brown. Cook in batches to avoid overcrowding the pan. Drain on a paper towel- lined plate. Sprinkle lightly with salt. You may have excess batter remaining, which you can use for any extra unstuffed zucchini blossoms, if desired. Enjoy while hot.
Recipe by Honest Cooking at