Fried Stuffed Squash Blossoms With Ricotta

Delicate, golden blossoms filled with creamy ricotta, lightly battered and fried to crispy perfection.

Table of Contents

1. Introduction: A Taste of Italian Summer
2. What Are Squash Blossoms?
3. Why This Recipe Works
4. Ingredient Notes
5. Step-by-Step Instructions
6. Serving Ideas & Pairings
7. Tips, Variations & Substitutions
8. Common Mistakes to Avoid
9. Storing & Reheating
10. Growing Your Own Squash Blossoms
11. Health Benefits of Zucchini Flowers
12. History & Culture Behind the Dish
13. Final Thoughts

1. Introduction: A Taste of Italian Summer

The Italian countryside in summer offers an abundance of fresh produce: plump tomatoes, fragrant herbs, and soft golden zucchini blossoms. These delicate flowers, also called fiori di zucca, are not only edible but deeply cherished in regional Italian cuisine.

Our recipe for Fried Stuffed Squash Blossoms with Ricotta is an ode to the season—filled with creamy ricotta cheese, a hint of lemon zest, and fresh herbs, then dipped in a light batter and fried to golden perfection. The result is a crunchy, creamy appetizer that is equal parts rustic and refined.

Whether served as a party starter, nestled on a fresh pasta dish, or enjoyed with chilled wine on the patio, this recipe celebrates nature’s brief but glorious bloom.

2. What Are Squash Blossoms?

Squash blossoms are the flowers of any squash plant—zucchini, pattypan, yellow squash, or pumpkin. Most commonly used are zucchini blossoms, which grow in abundance during summer.

There are two types:

• Male blossoms: Grow on a thin stem, usually used in cooking.
• Female blossoms: Attached to the fruit itself and can be used, though less common for stuffing due to fragility.

These blossoms are extremely perishable and are best used the same day they’re picked or bought.

3. Why This Recipe Works

• Balance of textures: Crunchy exterior meets creamy center.
• Light batter: Unlike heavy fritters, the batter is airy and tempura-style.
• Fresh, seasonal, and minimal: The simplicity lets the natural flavors shine.
• Versatile dish: Can be a starter, side, or plated over pasta.

4. Ingredient Notes

For the Stuffed Blossoms:

• Fresh squash blossoms: Look for firm, vibrant flowers with no wilting or browning.
• Ricotta: Use whole milk ricotta for the richest texture. Drain if watery.
• Parmesan: Adds depth and umami. Pecorino works too.
• Egg yolk: Helps bind the filling.
• Lemon zest: Adds brightness.
• Garlic & basil: Fresh and aromatic additions.

For the Batter:

• Flour: All-purpose flour is best. For gluten-free, use rice flour.
• Sparkling water: Cold and fizzy—this creates that lacy, light crust.
• Salt: Just a pinch enhances everything.

For Frying:

• Neutral oil: Like grapeseed, canola, or sunflower for crisp frying.

5. Step-by-Step Instructions

✿ Step 1: Clean and Prep the Blossoms

Carefully rinse the blossoms and pat them dry. Gently remove the stamen or pistil inside, being careful not to tear the petals. Set them aside on a towel.

✿ Step 2: Make the Filling

Mix together in a bowl:

• 1 cup ricotta
• 1/3 cup grated Parmesan
• 1 egg yolk
• Zest of 1 lemon
• 1 small garlic clove, minced
• 1 tbsp finely chopped basil
• Salt & pepper to taste

Whip until smooth and creamy. Place in a piping bag or plastic bag with the tip snipped off.

✿ Step 3: Stuff the Blossoms

Gently open each blossom and pipe in about 1 to 2 teaspoons of filling. Close the petals by twisting the ends slightly.

✿ Step 4: Make the Batter

In a medium bowl, combine:

• 1 cup flour
• 1/2 tsp salt
• 1 cup ice-cold sparkling water

Whisk until smooth. Let rest for 10 minutes.

✿ Step 5: Heat the Oil

In a large frying pan, heat about 2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.

✿ Step 6: Dip & Fry

Dip each stuffed blossom in the batter, letting excess drip off. Carefully lower into the oil. Fry for 2–3 minutes on each side until golden and crisp.

Drain on paper towels. Sprinkle with flaky sea salt while hot.

6. Serving Ideas & Pairings

✿ Serve With:

• Lemon wedges or lemon aioli
• Balsamic glaze drizzle
• Chili oil for heat lovers
• Minted yogurt dip or whipped feta

✿ Pair With:

• Chilled Pinot Grigio or Prosecco
• Fresh arugula salad with lemon vinaigrette
• Homemade marinara or tomato confit

✿ Over Pasta?

Yes! Serve over angel hair pasta tossed with olive oil, garlic, and herbs. They also pair beautifully with Best Pasta Recipes like lemon ricotta pasta or spring vegetable pasta.

7. Tips, Variations & Substitutions

✔️ Chef’s Tips:

• Use ice-cold water for extra crispy batter.
• Don’t overstuff or blossoms may burst during frying.
• Only fry 3–4 at a time—don’t overcrowd the pan.

🌀 Variations:

• Add anchovy fillets or sun-dried tomatoes to the filling for bold flavor.
• Try herbed goat cheese or a mix of ricotta and mozzarella.
• Use chickpea flour for an earthy, gluten-free batter.

🥚 Vegan Option:

Replace ricotta with vegan tofu ricotta and omit egg yolk.

8. Common Mistakes to Avoid

❌ Using too much batter – It should lightly coat, not smother the blossom.
❌ Frying in cold oil – This leads to soggy, greasy blossoms.
❌ Stuffing ahead of time – Blossoms will wilt and leak. Stuff just before frying.

9. Storing & Reheating

To store: Place leftovers in a container with paper towels between layers. Refrigerate for up to 2 days.

To reheat: Bake in a 375°F (190°C) oven or air fryer for 6–8 minutes until hot and crispy.

Do not microwave—they will become soggy.

10. Growing Your Own Squash Blossoms

Zucchini plants are easy to grow in backyard gardens or containers. Male blossoms appear early and more frequently—these are the ones to harvest.

✿ Pick in the morning when the blossoms are open and vibrant.
✿ Use scissors to snip blossoms cleanly and rinse gently before use.

This is a wonderful way to reduce food waste and eat truly seasonal.

11. Health Benefits of Zucchini Flowers

Zucchini blossoms are more than just beautiful—they’re surprisingly nutritious:

• Low in calories
• Contain Vitamin C, A, and antioxidants
• High in fiber
• Good source of calcium and iron when combined with ricotta

Paired with protein-rich cheese, this appetizer becomes both indulgent and satisfying.

12. History & Culture Behind the Dish

Fried stuffed squash blossoms are found across Italian regions, from Roman trattorias to Sicilian homes. In Rome, they’re traditionally filled with mozzarella and anchovy, while in Tuscany and Umbria, you’ll find them filled with ricotta and herbs.

They also appear in French, Mexican, Greek, and Middle Eastern cuisines, often sautéed, baked, or served in soups. Their short season and fragility make them a prized culinary gem.

This dish is more than a recipe—it’s a celebration of seasonality, a bridge between the garden and the table.

13. Final Thoughts

Whether you’re looking to impress dinner guests or explore traditional Italian appetizers, these Fried Stuffed Squash Blossoms with Ricotta are a showstopper. Light yet indulgent, crispy yet creamy, they perfectly capture the fleeting magic of summer.

Serve them al fresco with wine, weave them into a Best Pasta Recipe, or make them the highlight of your next weekend brunch. You’ll find they’re not just a dish—they’re an experience.

And the best part? They’re surprisingly easy to make. So next time you spot those bright orange blossoms at the market or garden, bring them home and fry up a taste of sunshine.