Fried Squash Blossoms With Lemony Ricotta Filling
If you grew up around Italians like I did, squash blossoms were a staple of summer. These bright yellow zucchini flowers are fleeting, here for just a short window each year, which makes them feel so special. In my family, stuffing and frying them was the ultimate treat, crispy on the outside and creamy in the middle. To this day, they’re one of my favorite ways to celebrate squash blossom season.
What Are Squash Blossoms & How To Prep
Squash blossoms are the delicate, golden flowers that grow on summer squash plants (like zucchini and pumpkins). They’re edible, slightly sweet, and taste like zucchini itself, making them a staple in Italian kitchens. You can usually find them at farmers markets, specialty grocers, or by growing your own zucchini plants at home.
Because they’re so delicate, it’s best to cook them the same day you buy or pick them. If you need to store them, line a container with paper towels, gently lay the blossoms in a single layer, and refrigerate for up to 1–2 days.
How to Prep:
- Gently rinse the blossoms to remove dirt and place on a paper towel lined plate.
- Open each flower carefully and remove the stamen (the pollen-producing part in the center) by pinching or snipping it out with small scissors. This step makes them less bitter and leaves room for stuffing.
Pro tip: Handle blossoms gently, they tear easily. If they rip, you can still use them for a quick sauté or toss them into a frittata.
Why Squash Blossoms Are Worth The Hype
Squash blossoms might look delicate, but when you stuff them with creamy cheese filling and fry them lightly, they turn into pure gold. Their mild flavor means they soak up all the goodness from ricotta, herbs, and lemon zest while still letting that beautiful crunch shine.
Filling Variations + Wine Pairings + Serving Ideas
One of the best things about stuffed squash blossoms is how versatile they are. Once you master the ricotta–lemon–basil–parm classic, you can get creative with endless combinations. Here are some of my favorites, plus wine pairings and serving ideas to make them shine:
1. Goat Cheese & Honey
- Flavor: Tangy, creamy, with a touch of sweetness.
- Wine Pairing: A crisp Prosecco or Sauvignon Blanc balances the sweetness.
- Serving Idea: Drizzle with honey and scatter a few toasted walnuts or pistachios on top.
2. Mozzarella & Anchovy
- Flavor: Melty, salty, and super Italian.
- Wine Pairing: A dry Vermentino or Pinot Grigio complements the briny anchovy.
- Serving Idea: Serve with a squeeze of fresh lemon and a side of chilled Aperol Spritz.
3. Herbed Ricotta
- Flavor: Light, fresh, and aromatic.
- Wine Pairing: A floral Verdicchio or even a light Chardonnay works beautifully.
- Serving Idea: Serve alongside a summer salad with shaved fennel and arugula.
4. Truffle Ricotta
- Flavor: Luxurious, earthy, and indulgent.
- Wine Pairing: A bold Barolo or Chianti Classico brings out the truffle magic.
- Serving Idea: Drizzle lightly with truffle oil and sprinkle flaky Maldon salt over the top.
5. Spicy Kick (Ricotta + Calabrian Chili)
- Flavor: Creamy with a fiery edge.
- Wine Pairing: A chilled Lambrusco or a fruity Rosé balances the heat.
- Serving Idea: Pair with a simple tomato dipping sauce for a spicy snack.
6. Pesto Twist
- Flavor: Fresh basil and garlic running through every bite.
- Wine Pairing: A zesty Gavi di Gavi or Grüner Veltliner keeps things refreshing.
- Serving Idea: Garnish with shaved Parmigiano-Reggiano and pine nuts.
7. Mediterranean Vibes (Goat Cheese + Sun-dried Tomato + Olive)
- Flavor: Bold, savory, and packed with sunshine.
- Wine Pairing: A smooth Grenache or Chianti complements the flavors perfectly.
- Serving Idea: Serve with a drizzle of olive oil and fresh oregano sprinkled over the top.
Shop My Favorite Kitchen Tools
Cooking squash blossoms doesn’t require much, but these basics make it easy (affiliate links – thanks for supporting my blog!):
- Piping bag or zip-top bag – to neatly stuff the filling inside.
- Mixing bowls – for the filling and batter.
- Whisk – to keep the batter smooth and airy.
- Zester – for the lemon zest.
- Extra-virgin Olive oil – Click here to enjoy 10% off Graza Olive Oil or use code: MOSTHEARTED at checkout
- Shallow braiser – for golden, even frying.
- Tongs – to lift them out of the oil without losing crispiness.
- Paper towels or a wire rack – for draining any excess oil.
Why I’m Obsessed
For me, squash blossoms taste like home. They’re nostalgic, seasonal, and remind me of growing up surrounded by Italian cooking traditions. And while they look fancy, they’re actually simple to make, you just need the right tools and a handful of fresh ingredients.
So, next time you see squash blossoms at the market, grab them while you can. Once you’ve had them stuffed with ricotta (or goat cheese + honey), you’ll understand why this humble flower is such a big deal.
Gina
Stuffed Squash Blossoms
Ingredients
Filling:
- 10-12 Squash Blossoms
- 3/4 cup Traditional Ricotta con Latte smooth version
- 1/4 cup Grated Parmesan
- Zest and Juice of 1 Lemon
- 2 tbsp. Fresh Basil Chopped
- Salt
- Black Pepper
- Flaky sea salt
Batter:
- 1 cup All Purpose Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1 cup Sparkling water or light beer
- 2-3 cups Olive Oil or your choice of neutral oil
Instructions
Prep Squash Blossoms:
- Rinse and carefully remove the stamen inside. Then let dry on a paper towel lined plate until ready to fill.
Make The Filling:
- Combine all filling ingredients in a bowl and mix well. Season with salt and black pepper to taste.
- Transfer the mixture to a piping bag. Pipe a generous serving of the ricotta filling inside each of the blossoms. If possible, gently twist the ends of the blossoms together to help seal in the ricotta filling.
Make The Batter:
- Mix the flour, salt, and baking powder together in a separate bowl. As you whisk, gradually add in the beer or sparkling water until you have a thick batter.
Frying:
- Bring a braiser or saucepan over medium high heat with 2-3″ of frying oil to 350F (or until glistening).
- Generously dip and coat each stuffed zucchini blossom in the batter, then transfer to the hot olive oil.
- Fry in small batches of 2-3 blossoms at a time until golden brown on all sides.
- Then transfer with kitchen tongs to a paper towel lined plate or a wire rack to help drain excess oil.
- Enjoy immediately with extra grated parmesan, lemon wedges, and flaky sea salt.
Notes
- Pro Tip: Be careful to not overcrowd the pan when frying so they get nice and golden brown!
