Stuffed Squash Blossoms with Ricotta
These crispy stuffed squash blossoms are filled with creamy ricotta, fresh herbs, Parmesan, and lemon zest, then lightly battered and fried until perfectly golden.
Servings: 4 servings
Calories: 211kcal
Cost: $10
Ingredients
- 10-15 Squash blossoms
- Canola or vegetable oil for frying
- Lemon wedges for serving
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 about 1 lemon
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Flaky sea salt for garnishing
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 herbs, salt and pepper. Mix everything together.
- Place a resealable bag inside a tall glass or measuring cup to hold it open while you fill it. 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 stamen 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 until about three-quarters full. 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°F. While the oil is heating up, make the coating.
- In another bowl, add flour, salt and pepper and sparkling water. Whisk together until smooth and similar to thin pancake batter.
- Coat 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. Fry for 2–3 minutes on the first side until lightly golden, then carefully flip and cook for another 1–2 minutes until crisp and golden.
- 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
- Skip the Rinse: Use a damp paper towel to gently remove any dirt instead of rinsing the delicate blossoms.
- Drain the Ricotta: If the ricotta is watery, strain it for a few hours so the filling stays thick and creamy.
- Use a Sealable Bag: A resealable plastic bag makes filling the blossoms quick, easy, and much less messy.
- Don't Overfill: Fill each blossom about three-quarters full so the filling stays inside while frying.
- Fry in Batches: Cook just a few blossoms at a time to keep the oil hot and the batter crisp.
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