Stuffed Squash Blossoms
Crispy, golden squash blossoms stuffed with creamy ricotta, lemon, basil, and parmesan. A true Italian classic that’s light, delicate, and bursting with flavor, perfect for summer entertaining or a special appetizer.
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!