As soon as it's zucchini season, stuffed squash blossoms are always on the menu! Each blossom is filled with creamy ricotta mixture before being dipped in a light batter and fried until golden and crisp. They're one of summer's most irresistible appetizers.
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About This Recipe
Stuffed squash blossoms are one of summer's greatest treats and if you've never cooked squash blossoms before, this is one of the easiest and most delicious ways to enjoy them.
Delicate zucchini flowers are filled with a creamy mixture of ricotta, Parmesan, herbs, and bright lemon zest, then dipped in a light batter and fried until perfectly crisp.
The result is a delicate and crisp exterior with a warm, creamy, savory cheese filling that practically melts in every bite.
What are Squash Blossoms?
Squash blossoms (also called zucchini flowers) are edible flowers that grow on zucchini or squash plants. They are delicate, slightly sweet and a seasonal favorite during the summer months.
Both the male and female blossoms are edible. Female blossoms grow attached to a developing squash, while the male blossoms grow on a long stem. If you're harvesting blossoms from your own garden, it's best to pick the male flowers first so the female flowers can continue to produce zucchini.
Another delicious find are blossoms that are still attached to a baby zucchini, which are absolutely delicious, so don't remove the zucchini! The baby zucchini is tender and sweet and fries very well.
How to Clean Squash Blossoms
Because squash blossoms are so delicate, I prefer not to run them under water directly unless they are noticeably dirty. The petals tear easily and excess moisture can make them harder to fill.
- Gently inspect each blossom for insects or debris.
- Use a slightly damp paper towel or cloth and wipe away any dirt.
- Carefully open the flower and remove the stamen from the center of the flower.
- Trim the small pointy green leaves (the calyx) around the outside of the blossom for a more delicate bite.
📋 Ingredients
- Zucchini (Squash) Flowers: These delicate edible flower are best used the same day you buy or harvest them. If needed, store them in a paper towel-lined container in the refrigerator for up to one day.
- Whole Milk Ricotta Cheese: Use a thick, full-fat ricotta for the creamiest texture. If your ricotta is watery, let it drain in a fine-mesh sieve for a few hours before mixing the filling.
- Fresh Herbs: Use any combination of parsley, mint, basil, oregano, or chives. Use whichever herbs you have on hand or whatever looks freshest.
- Grated Parmesan Cheese: This adds a delicious savory flavor to the ricotta cheese mixture.
- Lemon Zest: Use a microplane to zest the lemon. This brightens the cheese filling.
- Sparkling Water or Beer: Either one creates a light, airy batter. Beer adds a subtle malty flavor, while sparkling water keeps the coating neutral.
- Neutral Oil: Vegetable, canola, avocado or light olive oil all work well and are great for frying.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Different Cheeses: Add shredded mozzarella or fontina to the ricotta filling.
- Different Filling: Cut a mozzarella stick in half and tuck that into the squash blossom. You can also wrap the cheese with a slice of prosciutto or salami for a savory bite.
- Add a Little Heat: Add finely chopped Calabrian chiles or a pinch of red pepper flakes to the ricotta mixture.
- Make it Dairy-Free: Substitute with dairy-free ricotta cheese and season with fresh garlic, herbs and lemon zest.
How to Make Ricotta Stuffed Squash Blossoms
Make the Ricotta Filling: In a bowl, mix the ricotta, Parmesan, egg, lemon zest, fresh herbs, salt and pepper until smooth and combined.
Fill the Squash Blossoms: Transfer the filling to a resealable bag, snip off the corner and pipe the mixture into each squash blossom.
Twist to Seal: Gently twist the petals together to enclose the filling.
Coat in Batter: Whisk the flour and sparkling water together until batter resembles a thin pancake batter. Then dip each stuffed blossom, letting any excess batter drip off.
Fry the Stuffed Flowers: Gently lower the battered blossoms in the hot oil, frying about three at a time until golden on both sides.
Serve: Transfer to a paper towel-lined plate and sprinkle with salt while still hot.
📍 Recipe Tips
- Skip the Rinse: Unless visibly dirty, avoid washing them under running water. Instead, use a damp towel to gently wipe away any dirt.
- Drain Watery Ricotta: If your ricotta seems too watery, let it drain in a fine-mesh sieve for a few hours. This keeps the mixture thick and creamy.
- Use a Resealable Bag: Place a resealable bag in a tall cup and add the filling. Then close, twist and snip a corner off to use as a piping bag.
- Don't Overfill: Fill each blossom ¾ full, then twist the petals to close. Overfilling can cause the filling to leak during frying.
- Fry in Batches: Avoid overcrowding the pan, which lowers the oil temperature. Fry just a few flowers at a time.
Storage and Reheating
- Use the Squash Blossoms Quickly: Zucchini flowers are very delicate and best used the same day they are bought or harvested. If needed, store them in a paper towel-lined container in the refrigerator for up to a day.
- Leftovers: Refrigerate the fried squash flowers in an airtight container for up to 2 days.
- To Reheat: Place the stuffed squash blossoms on a wire rack, set over a baking sheet. Warm them in a 375°F oven for about 8-10 minutes until heated through.
Serving Suggestions
- Serve as an appetizer: Serve simply with lemon wedges and grated parmesan cheese on top.
- Build an antipasti spread: Pair them with an Italian charcuterie board with Italian cheeses, cured meats and olives.
- Make a seasonal spread: Serve alongside tomato confit with burrata, peperonata, or squash blossom pizza for a seasonal menu.
- Wine pairing: a crisp Pinot Grigio, Sauvignon Blanc, or sparkling Prosecco all complement the crispy stuffed squash blossoms beautifully.
More Delicious Zucchini Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stuffed Squash Blossoms with Ricotta
LittleFerraroKitchen.com
Ingredients
- 10-15 Squash blossoms
- Canola or vegetable oil for frying
- Lemon wedges for serving
Ricotta Filling
- ½ cup Whole milk ricotta
- 1 Egg
- Fresh herbs (mint, parsley, oregano, basil) roughly chopped
- ¼ cup Grated Parmesan cheese
- 1 tablespoon lemon zest about 1 lemon
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Flaky sea salt for garnishing
Coating
- 1 cup Flour
- 1 ½ cup sparkling water or beer
- 1 teaspoon Kosher salt
- ½ teaspoon Ground black pepper
Instructions
- Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herbs, salt and pepper. Mix everything together.
- Place a resealable bag inside a tall glass or measuring cup to hold it open while you fill it. Spoon filling into the bag, making sure it's not too full. Close the bag, squeezing out as much air as you can and set aside.
- Gently open up the squash blossom and remove the small stamen from inside the flower, being careful not to tear the delicate petals. Leave the large stem intact, this will help when dipping the stuffed flower into the batter.
- Fill the blossoms. Snip a small corner off the resealable bag and twist the large opening of the bag closed, creating a piping bag.
- Open the squash flower and pipe the ricotta mixture until about three-quarters full. Gently twist the petals together and set aside. Repeat with the rest.
- Heat a wide skillet with a ½ inch of vegetable oil (or any high-heat oil you like) to 375°F. While the oil is heating up, make the coating.
- In another bowl, add flour, salt and pepper and sparkling water. Whisk together until smooth and similar to thin pancake batter.
- Coat the stuffed blossoms. Use the stem to dip the blossom into the batter. Allow excess batter to drip off. Gently drop the stuffed squash blossom into the hot oil. It should sizzle right away.
- Fry the squash flowers. Fry for 2–3 minutes on the first side until lightly golden, then carefully flip and cook for another 1–2 minutes until crisp and golden.
- Place fried squash blossoms onto paper towel-lined plate and immediately season with flaky salt on top. Serve immediately with a squeeze of fresh lemon juice.
Video
Notes
- Skip the Rinse: Use a damp paper towel to gently remove any dirt instead of rinsing the delicate blossoms.
- Drain the Ricotta: If the ricotta is watery, strain it for a few hours so the filling stays thick and creamy.
- Use a Sealable Bag: A resealable plastic bag makes filling the blossoms quick, easy, and much less messy.
- Don't Overfill: Fill each blossom about three-quarters full so the filling stays inside while frying.
- Fry in Batches: Cook just a few blossoms at a time to keep the oil hot and the batter crisp.
Lucia says
My mom always made these and I do not have her recipe. This was almost exactly like her amazing squash blossoms! I was so excited when the farmers market had these! What a treat! Thank you!
Samantha Ferraro says
You are so welcome Lucia. We are always excited when the short squash blossom season comes our way. Thank you for the feedback, happy holidays Samantha.
Shruti says
This was a great recipe to make use of fresh squash blossoms! My only recommendation is to make sure to chop the herbs finely so they don’t get stuck in the small hole of the piping bag. They turned out delicious!
Samantha Ferraro says
Hi Shruti, we will remember that, the finer the cut the better the herbs taste also. Have a great week, Samantha.
Pauline Rusert-Schwartz says
I haven't made these decades, and so I needed a recipe, and they turned out great. Thank you so much!
Samantha Ferraro says
Pauline, Tis the Squash Blossom Season. Aren't they wonderful? Have a great Summer, Samantha.
Heather says
Love these!!!!
Such a treat.
I used what I had- dried herbs in causing herbs de provence (the lavender gave a nice gently flare of flavor, lemon juice in stead of rind, and no sparkling water. But the were still like a delicacy!!
I used crookneck squash blossoms. Is there much of a difference?
And just curious, how long before frying can you pick the blossoms?
Samantha Ferraro says
Ohhhh Fun Heather. I don't think there's a big difference between Squash blossoms and Crookneck. The Lavender is Wonderful. Thanks for the feedback, Samantha.
Joan Morabito says
Delicious!!
Samantha Ferraro says
Hi Joan, Yes they are. I wish the Blossom season was longer, like all year! Have a great week, Samantha.
Jamie says
Too lemony and therebwas so much leftover batter! Could halve the batter easily.
Samantha Ferraro says
Excellent feedback Jamie, We will get that into our fixit que. HAve a Wonderful week, Samantha.
Jaya merchant says
Nice recipe
Samantha says
Thank you so much!
janet says
that sounds great BUT dipping them in a fritter batter before you fry them makes an incredibly delicious crispy crust and encases the filling in the flower perfectly!
Samantha says
Hi Janet! I did dip them in a flour/sparkling water mixture. What is a fritter batter? I'd love to try it!!
Sue says
I just discovered your website and I'm enjoying reading it. The Ricotta Stuffed Blossoms looks lovely. I have a question. The only times I eaten zucchini blossoms has been in Italian restaurants and served with marinara sauce. Is that your suggested way of serving this dish? I would think the lemon zest and the mint would be overwhelmed by marinara sauce.
Samantha says
Hi Sue! I did not eat this with marinara...I did squeeze some lemon juice on top and it was delicious! There was was so much flavor in the ricotta with the zest and mint, I honestly agree with you and don't think it needs marinara! I hope you try it and please let me know how it came out! Have a great day 🙂
Claudia says
Consequently mouth watering! That appears amazing.
Samantha says
Thank you Claudia!