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    Home » Recipes » Vegetarian Recipes

    Ricotta Stuffed Squash Blossoms

    Published: Jun 25, 2022 · Modified: Oct 30, 2022 by Samantha Ferraro · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    As soon as it's zucchini season, ricotta stuffed squash blossoms are always on the menu! Creamy ricotta seasoned with herbs and lemon zest is gently piped into delicate zucchini flowers and then dipped in a light batter and fried to a golden perfection. We like to serve them with lemon wedges on the side.

    Ricotta stuffed squash blossoms are a summer staple. Seasoned with herbs, lemon zest and gently fried to perfectly golden brown.

    Squash Blossoms

    It's not summer until fried squash blossoms are on the menu! As the summer peaks and zucchini and squash begin to fruit, we're lucky enough to be gifted with their delicate and delicious flowers as well.

    I love cooking with zucchini, making zucchini baba ghanoush or this Turkish zucchini pie, but there is nothing like the light, airy and crispy feel of a perfect fried squash flower.

    The zucchini flowers is what turns into the fruit, if it is the female plant. The male flowers will grow with just a single stem and are also edible. These are the ones I will harvest so the female plant can grow into zucchini. However, if you have an abundance of zucchini, harvest any of the flowers.

    How to Clean Squash Blossoms

    The first time I made stuffed zucchini flowers, I washed the flowers, making the delicate petals incredibly hard to work with.

    Because the petals are so thin and fragile, handling them less is preferred. You most likely won't see any dirt on the flowers, but if you do, use a damp cloth to gently wipe any away.

    Before stuffing, gently open up the flower and remove the inside stem. This will give more room for the stuffing.

    Fresh zucchini flowers before stuffing with chese.

    Ingredients

    • Zucchini Flowers
    • Whole Milk Ricotta Cheese
    • Egg
    • Fresh Herbs: Any combination of mint, parsley, basil or oregano
    • Grated Parmesan Cheese
    • Lemon Zest
    • Flour
    • Sparkling Water or Beer
    • Vegetable Oil

    How to Make Ricotta Stuffed Squash Blossoms

    1. Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herb, salt and pepper. Mix everything together.
    Filling for stuffed squash blossoms. Make the filling. In a bowl, add ricotta, egg, Parmesan cheese, lemon zest, chopped herb, salt and pepper. Mix everything together.

    2. Use a resealable bag and open it up into a cup. This will help keep the filling in place. 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.

    Use a resealable bag and open it up into a cup. This will help keep the filling in place. 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.

    3. Gently open up the squash blossom and remove the small stem 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.

    Gently open up the squash blossom and remove the small stem 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.

    4. Fill the blossoms. Snip a small corner off the resealable bag and twist the large opening of the bag closed, creating a piping bag.

    5. Open the squash flower and pipe the ricotta mixture into the flower opening, but not too much that it overflows. Gently twist the petals together and set aside. Repeat with the rest.

    Open the squash flower and pipe the ricotta mixture into the flower opening, but not too much that it overflows. Gently twist the petals together and set aside. Repeat with the rest.

    6. Heat a wide skillet with a ½ inch of vegetable oil (or any high-heat oil you like) to 375 degrees Fahrenheit. While the oil is heating up, make the coating.

    7. In another bowl, add flour, salt and pepper and sparkling water. Whisk together until it looks like a pancake batter consistency.

    8. Dredge 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.

    9. Fry the squash flowers on the first side for about 2-3 minutes until lightly golden brown and carefully flip to other side and fry for another 1-2 minutes until puffed up and lightly golden brown.

    Dredge the stuffed blossoms and gently drop the stuffed squash blossom into the hot oil.
Fry the squash flowers on the first side for about 2-3 minutes until lightly golden brown and carefully flip to other side and fry for another 1-2 minutes until puffed up and lightly golden brown.


    10. 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.

    Ricotta stuffed squash blossoms are a summer staple. Seasoned with herbs, lemon zest and gently fried to perfectly golden brown.

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    Ricotta Stuffed Squash Blossoms

    Samantha Ferraro

    LittleFerraroKitchen.com

    Ricotta stuffed squash blossoms are a summer staple. Seasoned with herbs, lemon zest and gently fried to perfectly golden brown.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, Mezze
    Cuisine Italian, Mediterranean
    Servings 4 servings
    Calories 211 kcal

    Equipment

    • skillet

    Ingredients
     
     

    • 10-15 Squash blossoms
    • Canola or vegetable oil for frying

    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
    • ½ teaspoon Kosher salt
    • Flaky sea salt for garnishing
    • Lemon wedges for serving

    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 herb, salt and pepper. Mix everything together.
    • Use a resealable bag and open it up into a cup. This will help keep the filling in place. 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 stem 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 into the flower opening, but not too much that it overflows. 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 degrees Fahrenheit. While the oil is heating up, make the coating.
    • In another bowl, add flour, salt and pepper and sparkling water. Whisk together until it looks like a pancake batter consistency.
    • Dredge 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 on the first side for about 2-3 minutes until lightly golden brown and carefully flip to other side and fry for another 1-2 minutes until puffed up and lightly golden brown.
    • 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

    Other filling options are mozzarella and prosciutto or other cheeses. If using a harder cheese, cut cheese into a ½ inch stick. 
    Squash blossoms do not last long. If you are harvesting or buying them, I recommended planning to cook with them that same day. 
    If the ricotta mixture is too wet, place in the fridge for 30 minutes or longer to thicken up, Another recommendation is to drain any excess moisture from the ricotta or buy a thicker quality ricotta cheese. 

    Nutrition

    Calories: 211kcalCarbohydrates: 26gProtein: 10gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 62mgSodium: 1043mgPotassium: 109mgFiber: 1gSugar: 0.3gVitamin A: 350IUVitamin C: 3mgCalcium: 140mgIron: 2mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

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    Reader Interactions

    Comments

    1. Jaya merchant says

      July 14, 2020 at 9:18 pm

      5 stars
      Nice recipe

      Reply
      • Samantha says

        July 17, 2020 at 9:50 am

        Thank you so much!

        Reply
    2. janet says

      July 14, 2020 at 7:23 pm

      5 stars
      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!

      Reply
      • Samantha says

        July 17, 2020 at 9:52 am

        Hi Janet! I did dip them in a flour/sparkling water mixture. What is a fritter batter? I'd love to try it!!

        Reply
    3. Sue says

      October 22, 2014 at 5:32 pm

      5 stars
      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.

      Reply
      • Samantha says

        October 23, 2014 at 9:54 am

        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 🙂

        Reply
    4. Claudia says

      August 15, 2014 at 3:31 am

      5 stars
      Consequently mouth watering! That appears amazing.

      Reply
      • Samantha says

        August 16, 2014 at 8:34 am

        Thank you Claudia!

        Reply

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