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Ricotta Stuffed Squash Blossoms

Author: Samantha Ferraro


  • 15-20 squash blossoms
  • Canola or vegetable oil for frying
  • Sea salt

Ricotta Filling

  • 1/2 cup ricotta
  • 1 egg
  • Few leaves of fresh mint chopped
  • Parmesan cheese
  • 1 Tb lemon zest
  • Salt and pepper to taste


  • 1 cup flour
  • 1 1/2 cup sparkling water
  • Salt and pepper


  • 1) First make the filling. In a bowl, add ricotta, egg, parmesan cheese, lemon zest, chopped mint and salt and pepper. Mix everything together.
  • 2) Use a Ziploc bag and open it up into a cup. This will help keep the filling in place. Spoon filling into the Ziploc bag, making sure it's not too full. Close the bag, squeezing out as much air as you can and set aside.
  • 3) Clean the squash blossom carefully and wipe of any debris. Be careful not to tear the delicate petals..
  • 4) Heat up a large skillet with about 1/2 inch of canola or vegetable oil (or any high-heat oil you like). While the oil is heating up, make the coating.
  • 5) In another bowl, add flour, salt and pepper and sparkling water. Whisk together until it looks like a pancake batter consistency. Shouldn't be too thick but easily drip.
  • 6) Next, fill your blossoms. Snip a tiny corner off the Ziploc bag and carefully open the blossom. Pipe in the ricotta mixture so it fills the cavity, but not too much that it overflows. Twist the petals together and set aside. Repeat with the rest.
  • 7) When all done, use the stem to dip the blossom into the batter. Allow excess batter to drip off. Slow drop the blossom into the hot oil. It should sizzle right away. Cook on 1 side for about 2 minutes until lightly golden brown and carefully flip to other side and cook for 1-2 minutes.
  • 8) Have a paper towel lined baking sheet ready and when done, place fried squash blossoms onto towel. Immediately season with flaky salt on top.