Fair warning – the first time I fried zucchini blossoms in tempura batter, I burned three batches before I got the oil temperature right. It took an afternoon and a lot of paper towels. But when the fourth batch came out golden and crisp, with the cream cheese filling still cool inside, I understood why people go to the trouble. There is nothing else that tastes like a deep-fried flower filled with something cold and savory.
The filling is cream cheese mixed with minced radish and fresh thyme, seasoned with salt. Inside the hot batter, the radish stays crunchy and sharp while the cream cheese goes soft and warm at the edges. You fill each blossom, dredge it in flour, dip it in cold tempura batter, and lower it into oil at 182C (360F). Two to three minutes until golden. A sprinkle of flaky sea salt while they are still glistening.
Try this, you’ve got it!! 
How to Make Tempura Zucchini Blossoms
Clean and Fill Carefully
Open each blossom gently and check for small insects. Brush off any debris with a damp paper towel. Remove the pistil from inside. Fill each blossom about two-thirds full with the cream cheese mixture using a small spoon. Leave room to close the petals.
Do not overstuff. An overfilled blossom bursts open in the oil and the cheese melts out into the fryer.
Keep the Batter Ice Cold
Prepare your tempura batter in a bowl that has been sitting in the freezer. Cold batter makes crispier results. Dredge each filled blossom in flour first, shake off the excess, then dip in the batter. The flour helps the batter grip.
Fry at the Right Temperature
Heat 5cm (2 inches) of oil to 182C (360F). Test with a small piece of bread, it should brown in about one minute. Lower the blossoms in gently, 3-4 at a time. Do not crowd the pan.
Cook until golden brown and the bubbling slows down, about 2-3 minutes. Drain on paper towels. Let the oil come back to temperature between batches. Sprinkle with flaky sea salt and serve immediately.
Zucchini Blossoms filled with Radish and Herb Cream Cheese
- Total Time: 30 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Crispy zucchini blossoms filled with a tangy radish and herb cream cheese. A delightful appetizer for any occasion.
Ingredients
- 12 zucchini blossoms
- 2 sprigs fresh thyme
- 1 radish
- 8 oz (230 g) cream cheese, softened
- pinch of salt
- Tempura batter
- flour for dredging
- oil for frying
- sea salt for salting
Instructions
- Place a bowl in the freezer large enough to hold your tempura batter.
- Clean the zucchini blossoms by gently opening the flower and checking for small bugs. Brush off any debris with a damp paper towel.
- Thoroughly wash the radish and thyme. Pat the thyme dry and remove the stem. Trim the top and root from the radish. Mince both the radish and thyme and toss into a bowl.
- Add the cream cheese to the bowl and season with salt. Mix thoroughly with a fork.
- Gently open the zucchini blossoms, being careful not to tear them. Hold the petals open and gently fill the inside of each blossom with the cream cheese mixture. Leave enough room to close the flower and set aside. Repeat with the remaining blossoms.
- In a deep pan, heat 2 inches (about 5cm) of oil to 360°F (182°C) or until a 1-inch piece of bread browns in one minute.
- While waiting for the oil, prepare the tempura batter in the chilled bowl.
- Place the flour in a shallow dish and dredge the blossoms in it, shaking off the excess before dipping each blossom into the tempura batter. Immediately place the blossoms into the hot oil.
- Cook until the blossoms are golden brown and the bubbles are larger and less frequent. This should take about 2-3 minutes.
- Transfer each blossom to a plate lined with paper towels to drain excess oil using a slotted spoon or tongs.
- If preparing in batches, allow the oil to reheat to 360°F (182°C) before cooking another batch.
- Lightly sprinkle the blossoms with flaky sea salt to taste.
Notes
- For a richer flavor, use crème fraîche instead of cream cheese.
- To prevent the blossoms from becoming soggy, ensure the oil is hot enough before frying.
- Leftover blossoms can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 blossom
- Calories: 100
- Sugar: 2
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
- Cholesterol: 15
Frequently Asked Questions
Where do I find zucchini blossoms?
Farmers markets in summer are the best source. Some Italian or speciality groceries carry them. If you grow zucchini, pick the male blossoms (on long thin stems, not attached to a fruit) in the morning.
Can I bake these instead of frying?
You lose the tempura crunch entirely. The batter is designed for deep-frying. If you want a baked version, skip the batter, brush the filled blossoms with olive oil, and bake at 200C (400F) for 8-10 minutes. Different dish, still good.
What if I cannot find tempura mix?
Mix equal parts ice-cold sparkling water and plain flour with a pinch of salt. Do not overmix, lumps are fine. The carbonation and cold temperature are what make it crispy. Regular pancake batter does not work.
Tempura batter straight from a bowl in the freezer is the tip I’d been missing on home frying. My zucchini blossoms came out golden without the heavy coating my first attempt had. The radish inside stays crunchy even after two minutes in the oil, genuinely my new favorite hosting appetizer.
Absolutely adore this!!! So pretty!!