If you’ve ever come across fresh squash blossoms — at a farmers market, in a friend’s garden, or peeking out from your own zucchini plants — you know they’re one of summer’s most special, fleeting treats. Delicate, floral, and beautiful, these blossoms deserve to be showcased in a way that highlights their natural charm.
One of my favorite ways? Stuff them with a simple herby greek yogurt filling, then dip them in a whisper-thin tempura batter and fry until golden and crisp. The outside stays light and airy, while the inside surprises you with a creamy, tangy bite. It’s garden-to-table magic that feels fancy but is surprisingly quick and (at least in my opinion) very fun to make.
And don’t stress if your only sparkling water happens to be something quirky — the tempura batter photographed used a coconut La Croix that was truly the LAST sparkling water option left in my house. I definitely know I should have double checked but – it actually worked very nicely! Keep your batter cold, your oil hot, and enjoy these beauties right away with a sprinkle of flaky salt. Trust me — you’ll be looking for more blossoms to tempura in no time.
Tempura Stuffed Squash Blossoms
Equipment
- Medium mixing bowls
- Piping bag or zip-top bag
- Small spoon
- Chopsticks or fork (for mixing batter)
- Medium saucepan or deep fryer
- Slotted spoon or spider
- Paper towels
- Tongs
Ingredients
For the Filling:
- ½ cup full-fat Greek yogurt strained if watery
- 1 small garlic clove finely grated or mashed
- Zest of ½ a lemon
- 1 tsp fresh lemon juice
- 1 –2 tbsp chopped fresh dill or parsley/basil/whatever you prefer
- 1 tbsp nutritional yeast
- Pinch of salt and pepper
For the Tempura batter:
- ½ cup all-purpose flour plus more for dusting blossoms
- 1 tsp cornstarch
- ½ cup ice-cold sparkling water use plain or a mild flavored sparkling water
- Pinch of salt
For the Squash Blossoms & frying:
- 8 –10 fresh squash blossoms cleaned and stems trimmed
- Neutral oil for frying
- Flaky sea salt for serving
Instructions
- Gently inspect your squash blossoms for any bugs or debris. Use a damp paper towel to clean them, if needed. Remove the stamens or pistils inside, then pat dry.
- In a small bowl, mix together Greek yogurt, garlic, lemon zest and juice, fresh herbs, nutritional yeast, salt, and pepper. Taste and adjust seasoning — it should be bright and tangy, but not watery.
- Transfer the filling to a piping bag or a zip-top bag with the corner snipped off. Gently pipe a small amount of filling into each blossom, then twist the tops to close. Keep them chilled while you heat your oil.
- Fill a medium saucepan or deep fryer with about 2 inches of oil. Heat to 350°F (175°C). Use a thermometer if you have one for best results.
- In a medium bowl, whisk together the flour, cornstarch, and a pinch of salt. Add the ice-cold sparkling water and stir gently — it should be slightly lumpy. Do not overmix.
- Lightly dust each stuffed blossom with a little flour to help the batter stick. Dip into the tempura batter, letting excess drip off, then carefully place into the hot oil. Fry 2–3 at a time to avoid crowding.
- Fry each blossom for about 1–2 minutes per side, or until lightly golden and crisp. Remove with a slotted spoon and drain on paper towels.
- While still hot, sprinkle with flaky sea salt. Serve immediately and enjoy the delicate crunch and creamy, herby filling!
Video
@herbyeater Picked these squash blossoms straight from my friend’s garden and couldn’t let them go to waste — so they got the tempura treatment ✨ Crispy on the outside, creamy herby + noochy on the inside.. just a little summer magic. Tempura squash blossoms – The secret? Keep that batter ice-cold and lumpy for an airy crunch. And yes… I used a coconut LaCroix because it was all I had left — zero regrets 😂 still turned out fantastic so alls well that ends well. Next time you spot squash blossoms, take them home — and don’t forget to follow for more herby eats. 🌱💛
♬ Keep It Together – VILLFORTH