Stuffed Squash Blossoms

When summer hits, I always make these ricotta stuffed fried squash blossoms. Made with ricotta, pecorino romano, lemon juice and zest, mint, and basil, then coated in light batter. These crunchy and pleasantly delicious blossoms are a staple appetizer in our household when squash blossoms are aplenty.

If you are looking for more summer-inspired eats, then check out my Peach Panzanella with Burrata recipe, next!

Stuffed Squash Blossoms

My mom grows zucchini in her garden every summer and as soon as the blossoms start growing, I rush over to pick a dozen to make these fried squash blossoms. They are salty, crunchy and utterly delicious.

What are Squash Blossoms?

Just as the name implies, squash blossoms are edible flowers of zucchini, summer and winter squash plants. These delicate flowers tend to be yellow-orange in color and are available from late spring to early fall.

Where to Buy Squash Blossoms?

Typically, squash blossoms are sold at farmers’ markets and occasionally at supermarkets.

Keep a lookout for them to be labeled as squash (or zucchini) blossoms or squash (or zucchini) flowers.

How to Pick Squash Blossoms

Keep in mind that squash blossoms are delicate, so choose blossoms that are vibrant and not wilted. Flowers should also be tightly closed.

How to Store Squash Blossoms

Since squash blossoms are so delicate, I highly suggest you use them within 24-48 hours after purchasing. Over time, squash flowers will wilt and lose its structure.

To store, simply place in ziplock bag, removing air. Place bag in the vegetable drawer and reduce the humidity in the drawer (setting is typically located above the drawer).

Did You Know?

There are 2 types of squash blossoms: male and female. Female blossoms tend to be bulbous at the bottom and produce squash versus male blossoms serve the purpose of fertilizing, but never produce squash.

Male blossoms are typically used since they do not produce squash, which is a win-win; not blossoms go to wait, and hooray for delicious battered stuffed blossoms that awaits.

Something else to keep in mind is that male squash blossom are longer and slender, which serves a great purpose for stuffing with more ricotta filling; about 1 tablespoon.

Female blossoms are shorter and smaller, thus require about 1-2 teaspoons of filling.

Ingredients You Will Need

Just a short list of ingredients and you will be on your way to making stuffed squash blossoms that will keep you reaching for more.

• Ricotta Cheese – Lends the creamy mouthfeel and the base of the filling.
• Pecorino Cheese – Adds a salty and slight sharpness in flavor and balances out the creamy ricotta.
• Garlic – Adds a little warmth.
• Lemon – Juice and zest of ½ a lemon adds a little acidity and brightness.
• Herbs – Mint and basil are used and a subtle layer of freshness.
• Seasonings – Salt and pepper to taste.
• Flour – All-purpose flour is used for the batter.
• Seltzer water – The secret to getting the batter light and crisp.

How to Stuff Squash Blossoms

Stuffing squash blossoms is easier than you think. Before stuffing, be sure to clean the blossoms and check the inside for insects or bees (they don’t always make an appearance, but it happens on occasion).

Also, be sure to remove the stamen, which is the pollen-producing portion of the squash blossom. Lastly trim the thin green stems sprouting out from the base of the blossom known as the calyx (pictured above). This can be done with a pair of kitchen tweezers or carefully reach inside the blossom and pull it out.

How to Make Ricotta Stuffed Squash Blossoms

Now lets get into the how-to:

1. Add flour, seltzer water and salt to a mixing bowl and mix just until combined. Cover and place in the refrigerator until ready to use.
2. Next, add ricotta, pecorino, lemon juice and zest, garlic, mint, basil, salt, and pepper to a bowl and mix well.
3. Place filling in a ziplock bag and remove the bottom ¼ inch with scissors.
4. Hold a blossom in one hand and carefully pipe the filling into the blossom. For smaller blossoms, pipe 1-2 teaspoons and up to 1 tablespoon for larger blossoms. Leave the top 1 inch unfilled.
5. Carefully twist the top of the blossom until it comes together. Place on a plate and repeat.
6. Heat oil in a skillet over medium heat. Once oil gets hot, prepare to dredge and fry squash blossoms.
7. Give the batter and quick stir. Hold squash blossoms by the stem and gently dredge into the batter, allowing excess to drip off. Place in oil and fry on each side until golden. Cook in batches of 6 to keep from overcrowding.
8. Place on a paper towel-lined plate. Top with maldon salt flakes and a squeeze of lemon.

Looking for More Delicious Recipes?

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• TikTok Egg Boil
• Steak Crostini with Horseradish Cream
• Caramelized Onion Dip

Loving This Fried Squash Blossoms with Ricotta?

In our home, it’s not summer unless we make this fried squash blossom recipe on repeat! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you and happy eating!

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