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5 from 7 votes

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Mezze
Cuisine: Italian, Mediterranean
Keyword: ricotta stuffed squash blossoms, stuffed squash blossoms
Servings: 4 servings
Calories: 211kcal
Cost: $10

Equipment

Ingredients

Ricotta Filling

Coating

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: 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