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Three pieces of fried squash blossoms with green pesto sauce and crispy herbs are served on a folded white cloth napkin with blue stripes, placed on a dark surface.

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
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer
Cuisine: Italian, Seasonal
Calories: 981
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup Corn starch
  • ½ cup All-purpose flour
  • ¼ teaspoon Baking soda
  • 1-2 cups Sparkling water
  • 1 Egg white
  • 1 cup Ricotta cheese
  • 1 Egg yolk
  • 2 Lemons zested
  • 2 tablespoon Basil finely chopped
  • Kosher salt to taste
  • White pepper to taste
  • 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. Don't overcrowd.
  4. Transfer to a paper towel-lined sheet and season both sides with kosher salt.

Nutrition

Calories: 981kcalCarbohydrates: 115gProtein: 41gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 321mgSodium: 598mgPotassium: 456mgFiber: 2gSugar: 1gVitamin A: 2041IUVitamin C: 7mgCalcium: 578mgIron: 5mg

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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