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.
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.
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
- 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 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.
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.
More Summer recipes
Ricotta Stuffed Squash Blossoms
LittleFerraroKitchen.com
Equipment
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.
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!