Ricotta Stuffed Squash Blossoms

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.

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.
   

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.

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.

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.

6. Heat a wide skillet with a 1/2 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.

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.

Making This in the Summer? Here are a Few More Recipes to Try

• Grilled Panzanella Salad
• Basil Almond Pesto
• Heirloom Tomato Focaccia
• Peach Caprese Tart

Print Recipe

5 from 1 vote

Ricotta Stuffed Squash Blossoms

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

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer, Mezze

Cuisine: Italian, Mediterranean

Keyword: ricotta stuffed squash blossoms, stuffed squash blossoms

Servings: 4 servings

Calories: 211kcal

Author: Samantha Ferraro

Cost: $10

Equipment

skillet

Ingredients

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

Ricotta Filling

• 1/2 cup Whole milk ricotta
• 1 Egg
• Fresh herbs (mint, parsley, oregano, basil) roughly chopped
• 1/4 cup Grated Parmesan cheese
• 1 tablespoon lemon zest
• 1/2 teaspoon Kosher salt
• Flaky sea salt for garnishing
• Lemon wedges for serving

Coating

• 1 cup Flour
• 1 1/2 cup sparkling water or beer
• 1 teaspoon Kosher salt
• 1/2 teaspoon Ground black pepper

US Customary – Metric

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 1/2 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 1/2 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: 211kcal | Carbohydrates: 26g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1043mg | Potassium: 109mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg

This post was originally published in August, 2014 and updated June, 2022 with added nutritional info, video and helpful tips.