Fried Squash Blossoms w/ Ricotta

Crisp on the outside, creamy and herbaceous inside, these fried squash blossoms are stuffed with ricotta, basil, and lemon zest, then fried until golden. Good for a summer gathering, or anytime you want something light.

Why You'll Love Fried Squash Blossoms w/ Ricotta

The ricotta filling stays cool and bright against the crisp shell, thanks to fresh basil and lemon zest. From filling the blossoms to frying them, it's about an hour start to finish.

Tips and Tricks

• Keep oil temperature steady - too hot and they burn, too cool and they get soggy.
• Don't overstuff the blossoms - they'll burst while frying.
• Serve immediately for optimal texture.

Variations

• Add finely grated Parmesan to the ricotta for extra umami.
• Swap basil for mint or chives.
• Add chili flakes to the batter for a hint of heat.

Substitutions

• Goat cheese or feta instead of ricotta.
• Rice flour in place of AP flour for gluten-free.
• Sunflower oil instead of avocado oil.

Best served with

• Chilled white wine or Prosecco
• Tomato and burrata salad
• Crispy focaccia
• Zucchini ribbons with lemon vinaigrette

How to Store Leftovers

• Best eaten fresh, but leftovers can be stored in the fridge up to 1 day. Reheat in a toaster oven at 375°F for 5-7 minutes to restore crispness.

Common Questions

Fried Squash Blossoms w/ Ricotta

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Crisp on the outside, creamy and herbaceous on the inside, these fried squash blossoms are filled with ricotta, basil, and lemon zest. Serve them at a summer gathering, or anytime you want something golden and light.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer

Cuisine: Italian, Seasonal

Ingredients Equipment Method Notes

Ingredients

  

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Batter

• ½ cup Corn starch
• ½ cup All-purpose flour
• ¼ teaspoon Baking soda
• 1-2 cups Sparkling water
• 1 Egg white

Ricotta Filling

• 1 cup Ricotta cheese
• 1 Egg yolk
• 2 Lemons zested
• 2 tablespoon Basil finely chopped
• Kosher salt to taste
• White pepper to taste

Blossoms & To Fry

• 12-14 Squash blossoms stamens removed
• Avocado oil for frying
• Kosher salt to finish
• Fried dill for garnish

Equipment

• Mixing Bowls
• Sheet Pan
• Slotted spoon or spider
• Frying pot or Dutch oven
• Whisk
• Piping bag

Method

 

Make the Batter

1. In a mixing bowl, combine corn starch, flour, and baking soda.
2. In a separate bowl, whisk together sparkling water and egg white.
3. Slowly combine wet into dry ingredients until a pancake batter consistency forms. It should be slightly clumpy. Do not overmix.

Make the Filling

1. In another bowl, combine ricotta, egg yolk, lemon zest, chopped basil, kosher salt, and white pepper.
2. Transfer mixture to a piping bag and refrigerate until ready to use.

Stuff the Blossoms

1. Gently open each squash blossom and remove the stamen inside.
2. Pipe the ricotta filling into each blossom, just enough to fill the green base. Twist the petals closed and place on a baking sheet.
3. Refrigerate filled blossoms for 30 minutes to firm up.

Fry the Blossoms

1. Heat avocado oil in a pot to 360°F.
2. Dip each blossom in batter, allowing excess to drip off.
3. Fry in batches, turning as needed, until golden brown. You'll know they're ready when they're light amber and the bubbling quiets. Don't overcrowd.
4. Transfer to a paper towel-lined sheet and season both sides with kosher salt.

Notes

Storage: These are a fry-and-eat-immediately dish, the crisp shell softens fast once cooled. You can stuff and refrigerate the blossoms up to a day ahead, then fry right before serving. Fried, leftovers don't reheat well, a hot oven or air fryer for a few minutes is your best bet but the texture won't be quite the same.

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