Pimento Cheese Stuffed Zucchini Blossoms Image

Pimento Cheese Stuffed Zucchini Blossoms

Mary's Kitchen Crush - "Southern Charm"

Prep Time
Cook Time



  • 12 zucchini blossoms
  • 1 cup (110g) grated old cheddar cheese
  • 3 tablespoons (45g) cream cheese, room temperature
  • 3 tablespoons (45g) finely diced jarred pimento or roasted red pepper
  • 2 tablespoons (30ml) mayonnaise
  • ½ jalapeno, seeded and minced
  • ¼ tsp (1g) chili flakes
  • 1/8 teaspoon (1/2g) garlic powder
  • 1/8 teaspoon (1/2g) onion powder
  • Salt to taste
  • Freshly ground black pepper to taste


  • ½ cup (64g) flour
  • 2 tablespoons (30g) cornstarch
  • ¾ teaspoon (4g) kosher salt
  • ¾ cup (60ml) soda water
  • Canola oil, for frying



  1. For the blossoms, heat oven to 200F(93C). Line a rimmed baking sheet with a cooling or roasting rack; set aside.
  2. Remove zucchini blossom stamens with a small spoon, kitchen shears or fingers.
  3. Combine grated cheese, cream cheese, pimento, mayonnaise, jalapeno, chili flakes, garlic powder and onion powder in a small bowl. Season with salt and pepper.
  4. Using a small spoon, gently fill each zucchini blossom with a tablespoon of filling.
  5. Gently twist tops of zucchini blossoms to enclose the filling; set aside.


  1. Whisk together flour, cornstarch and ¾ tsp (4g) salt in a small bowl.
  2. Whisk in soda water until combined.
  3. Heat 2-inches of oil over medium-high heat in a large heavy bottomed pot to 350F (176C).
  4. Working in batches of 4, dip zucchini blossoms into batter and fry until light golden all over, about 2 to 3 minutes, flipping halfway and adjusting heat up or down to maintain temperature.
  5. Transfer to the prepared sheet, sprinkle with salt and place in oven to stay warm.