recipes straight to your inbox. Fried Stuffed Squash Blossoms
Fried Stuffed Squash Blossoms
Talk about summertime! These fried stuffed squash blossoms are a simple + easy appetizer that will impress a crowd! The best squash blossom recipe! (Or eat for dinner alongside a summer salad!)
It starts off with a simple ricotta mixture, that is then piped inside the squash blossoms and fried in a 2 ingredient tempura batter. Serve alongside your fave dips and enjoy! The flavors of the crunch from the blossom, and then the creamy cheese mixture = pure perfection!
What are zucchini blossoms/flowers?
These flowers are the edible part of the zucchini plant. Sometimes, you’ll see them attached together as well – this indicates that it is a female blossom, as they can only grow the full plant! But both are edible. You can eat them raw, or fry them. They can even be lightly sautéed or sometimes they are even put on pizza.
What do squash blossoms taste like?
Raw, squash blossoms are super delicate and light. They have an earthy taste and they are very crisp, but not crunchy! I love the flavor both raw and fried.
How to prepare your blossoms
The most popular preparation is to fry them, either in a breaded batter, or a wet batter, which we are doing here. They go great to dip in marinara sauce as well!
As you’re preparing, make sure the bottom, dark green stem is removed as this can be course and tough to chew. You can leave a little bit of the stem to help with frying, though as that is also fine to eat!
What ingredients do you need for these stuffed squash blossoms?
Squash / Zucchini Blossoms: The star of this recipe are these blossoms! Not only are they stunning but they taste delicious.
For your tempura batter: We’re making a simple tempura batter made with flour and seltzer here.
For your ricotta mixture: For our stuffed cheese in this recipe, we are using ricotta tossed with lemon juice, lemon zest and fresh garlic.
Kosher salt and black pepper: seasoning throughout in this recipe (and all recipes!) is key!
Vegetable oil: for frying, you can also use alternatives like avocado or grape seed oil, any neutral oil will do.
How To Make Your Stuffed Blossoms
Make your ricotta mixture.
In a medium bowl, mix the ricotta, lemon juice, lemon zest, garlic clove, salt and pepper. Set aside.
TIP: You can alternatively also add other fresh herbs in this mixture, like tarragon, mint, or even thyme.
Make the tempura batter by mixing flour and seltzer together with a whisk. Season with salt and pepper. Get the squash blossoms and pull open the petals. Gently stuff with the ricotta mixture (it may be easiest using a piping bag or a plastic bag with a hole cut at the bottom). Set aside until ready to fry.
Fry and finish!
Heat up a deep skillet with vegetable oil until HOT, on medium heat to medium high heat. You can use a thermometer here if you prefer and it should read around 350 degrees F. Take your stuffed squash blossoms and place in the tempura batter, shake off excess and fry in the oil until golden-brown in batches, so you don’t overcrowd the pan.
Transfer to a paper towel using a slotted spoon, or set on a reusable towel to dry off and drain the excess oil. Finish with flakey salt and a squeeze of lemon juice for brightness.
Tips, tricks and substitutions
Did you need an egg for this recipe?
Since we are frying in a tempura better, you don’t need an egg. But if you do prefer to bread with panko/breadcrumbs, I would suggest dredging in one large egg first, then transitioning to your dry dredge (panko, etc.) and fry from there. Since this a a wet tempura batter, we don’t need an egg!
I like how light and fluffy the tempura batter gets, as it pairs nicely with this delicate flower. However, it is totally up to your preference.
Is there any other cheeses I can use for the recipe?
You can definitely use any cheese you would like! Cheeses like mozzarella, goat cheese, parmesan and feta are great alternatives! You can even do a mix of these cheeses with the ricotta.
Where can I find squash blossoms?
I generally will find them at my local farmers markets, when they are in season. I’ve also seen them often at Eataly in Los Angeles at Century City Westfield as another option. You can ask around when you’re at the market, and peruse where they may be in season.
I do find the best luck at the Farmer’s Markets around my area!
Some ideas & inspiration to serve with this dish
- Burst Cherry Tomato Pasta
- Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil
- Grilled New York Steak with Sherry Shallot Vinaigrette Salad
- Harissa & Sumac Roasted Chicken with Tzatziki
- Moroccan Inspired Rack of Lamb with Turmeric Couscous
Looking for more appetizer ideas? Check out the Below Recipes!
- Heirloom Tomato Soup with Sesame Croutons
- Tomato Bruschetta
- Air Fryer Pickle-Brined Fries with Chipotle Mayo
- Classic Shrimp Cocktail
- Crispy Grilled Potato Salad with Horseradish Sauce
- Grilled Baby Artichokes with Tarragon Aioli
If you do make this Fried Stuffed Squash Blossom recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
In addition, we can also be found on Facebook and Pinterest!
How To Make This Recipe
Fried Stuffed Squash Blossoms
Ingredients
- 10-12 squash blossoms
- 2 cups ricotta
- juice of 1 lemon adjust with more if preferred
- zest of 1/2 lemon
- 1 grated garlic clove
- salt and pepper to taste
- 1 cup flour
- 1 1/2 cups seltzer
- vegetable oil for frying
Instructions
- Make your ricotta mixture. In a bowl, mix the ricotta, lemon juice, lemon zest, garlic clove, salt and pepper. Set aside.
- Make the tempura batter by mixing flour and seltzer together. Get the squash blossoms and pull open the petals. Gently stuff with the ricotta mixture (it may be easiest using a piping bag or a plastic bag with a hole cut at the bottom). Set aside until ready to fry.
- Heat up a deep skillet with vegetable oil until HOT. Take your stuffed squash blossoms and place in the tempura batter, shake off excess and fry in the oil until done. Finish with flakey salt and lemon juice.
