Fried Squash Blossoms Stuffed with Potato

Squash blossoms stuffed with a mint-flavored potato and soya chunks (a soy-based textured vegan protein/TVP) stuffing, dipped in a light, almost tempura-like chickpea flour batter and deep-fried.

Read Tina's full post, along with more photos, here


  • 22 squash blossoms
  • Vegetable oil, for deep frying

For the Stuffing

  • 1/2 cup soy chunks
  • 1 1/2 cup hot water (see notes below)
  • 1/2 teaspoon fennel seeds
  • 1/2 tablespoon vegetable oil
  • 1/2 cup red onion, chopped finely
  • 1-2 green chilies, chopped finely
  • 1” fresh ginger, grated finely
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 8.4 ounces (240 grams) Idaho® Yukon Gold potato, boiled and mashed
  • 10 mint leaves, chopped finely
  • Salt, to taste

For the Batter

  • 1/4 cup besan/chickpea flour
  • 2 tablespoon rice flour
  • 1/8 teaspoon ground turmeric
  • Salt, to taste
  • 1/2 cup water


Prepare the Squash Blossoms

  1. Wash the squash blossoms and using small scissors, cut and discard the pistil and stamen in the center.
  2. Keep the prepared blossoms fresh by covering them with a damp cloth and keeping them in the refrigerator.
  3. Squash blossoms are best harvested early in the morning and cooked the same day.


Prep the Soy Chunks

  1. Soak the soy chunks in hot water for 10-15 minutes, or until it softens like a sponge. Squeeze the water off and place in a blender, along with the fennel seeds and pulse until shredded like meat. Set aside.


Make the Stuffing

  1. In a small skillet, heat 1/2 tbsp of oil and sauté the chopped onion, green chilies, and ginger until soft and fragrant.
  2. Add the shredded soy chunks, season with the ground spices and continue cooking until fragrant.
  3. Stir in the mashed potato, chopped mint, salt to taste and combine, adjust seasoning as necessary.
  4. Remove from heat and let cool completely.
  5. Using a 1/2 tbsp spoon measure, divide the stuffing into 22 balls.


Stuff the Blooms

  1. Carefully stuff one ball of potato stuffing into a flower and seal the opening by twisting the petals closed.
  2. Continue stuffing the remaining blossoms in the same way.


Prepare the Batter

  1. In a bowl, combine the chickpea flour, rice flour, turmeric, and salt.
  2. Add water and using a small whisk, combine to form a smooth batter.



  1. Heat oil in a skillet for deep-frying.
  2. Test if the oil is hot by adding a drop of batter to it. If the batter sizzles, turns golden brown and floats to the top immediately, it is hot enough. If it turns a dark brown or chars, it is too hot.
  3. Dip each stuffed squash blossom into the batter, coating it on all sides evenly. Drip excess and carefully lower it into the hot oil. Use tongs, if needed.
  4. Working in batches of 4-5 blossoms, fry for a minute on each side, until golden brown on all sides.
  5. Drain on paper towels and repeat with the others.
  6. Best served immediately, when hot and crisp with a dip of your choice. Ketchup will do just fine, in a pinch.


  1. Instead of water, hydrate the soy chunks in vegetable stock for more flavor. Use the same stock to make the batter.
  2. The stuffing can be made ahead of time, divided and frozen for 6 months. Refrigerate for up to a week. Thaw before stuffing.
  3. Stuffed blossoms can be made ahead of time and refrigerated between layers of paper towels for up to 8 hours. Batter and fry them just before serving.
Print Recipe

Yield: 22 blossoms

Tina Dawson
Food Blogger
Love is in my Tummy

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