boursin zucchini blossoms

the easiest fancy appetizer you'll ever make

⏱️ TOTAL: 15 mins | PREP: 10 mins | COOK: 5 mins

🍽️ SERVES: 2 | DIFFICULTY | 🟢🟢 | DISHES: 🟢

Browse all my recommended tools in one place: Complete Kitchen Collection.

• Chef’s knife

• Cutting board

• Small mixing bowl

• Whisk

• Small frying pan

• Tongs

• Wire cooling rack

*Note: Links above are for US retailers. Click here for Canadian options. 🇨🇦

• 1/2 brick lemon rosemary Boursin (if you can find it - any flavor will work!)

• 4-6 zucchini blossoms

• oil for frying

For the batter:

• 1/2 cup flour

• 3/4 cup soda water

• 1 tsp salt

1. Prep your blossoms

• to best preserve the integrity of the flowers you can skip washing and just rub with paper towel, but I personally prefer to drop these in a bit of cold water for a few minutes and then let air dry for a few hours - just be gentle.

• once they’re totally dry, remove the stamen (that bit inside the flower). If you luck out and get the female blossoms, they’ll come with a tiny zucchini attached—keep it on and fry it with the flower. If it’s just a stem, go ahead and snap it off.

2. Stuff

• take a generous hunk of Boursin (about 2 tbsp per flower, depending on size) and stuff each blossom until it’s fully filled. Wrap the petals around to seal in the cheese. At this point, you can refrigerate them for up to a day if you’re prepping ahead.

2. Coat and cook

• pour about ½ inch of neutral oil into a medium pan and heat it over medium-high.

• to a small bowl, whisk together 1/2 cup flour, 3/4 cup soda water and 1 tsp salt - your batter will be fairly runny - like a thick gravy.

• once the oil is hot, dip each blossom into the batter, let the excess drip off, and gently lay them in the pan. Don’t crowd the pan, fry 1 or 2 at a time. Flip once golden and cook the other side until crisp and golden brown all over.

  Transfer to a wire rack or paper towel to drain, and hit them with a pinch of flaky salt while they’re hot.

• Serve immediately, or let them hang out for a few minutes. They’ll stay crisp while you finish the rest

A note on Boursin: the flavor I used was their limited edition lemon rosemary and was amazing. But if you can’t find it, use your favorite flavor!

⚡simplify:

• I don’t think we can 😆

🌀riff:

• these are really great stuffed with any soft cheese mixed with herbs. Boursin does all the work for you but if you’re inclined feel free to mix things up.

🧊storing: ideally you’ll eat these immediately, but you can store in an airtight container for a day or two.

🔄reheating: reheat in frying oil or these are great if you pop them in the air fryer for a few minutes

🌱make it vegetarian: ✅

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!