Fried Ricotta-Stuffed Squash Blossoms
jump toRECIPE
This fried baby zucchini with ricotta-stuffed squash blossoms recipe highlights delicate squash blossoms filled with creamy ricotta, herbs, and lemon, then dipped in a light beer batter and fried until golden and crisp. The result is a seasonal appetizer with a crispy exterior and soft, melty center, perfect for summer entertaining or a restaurant-style starter at home. If you love seasonal vegetable dishes, try my squash blossom ricotta pizza or spring vegetable quinoa bowl with burrata.
Why You’ll Love This Recipe
- Seasonal standout – Squash blossoms and baby zucchini make this a unique summer dish.
- Crispy and creamy – The contrast of crunchy batter and ricotta filling is irresistible.
- Restaurant-quality – Feels elevated but is simple enough to make at home.
Key Ingredients in This Recipe
- Squash blossoms – While this recipe calls for the female blossoms it can also be made with the male – I just enjoy serving the baby zucchini that comes with the flowers as they provide for a little extra use of vegetables in the dish. Since they are so fragile they go bad quickly – try to use them within a day or so of buying them.
- Lemon zest – The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it.
- Ricotta – Ricotta is a mild, soft and creamy Italian cheese that is made from the leftover whey created when making mozzarella and other similar cheeses. The texture and look is similar to cottage cheese. I always choose whole milk ricotta over part-skim because the latter can be watery.
- Beer – I recommend using a lighter beer like a lager in this recipe since it flavors the batter for the zucchini and squash blossoms.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Chill the batter for 10–15 minutes before frying. A colder batter hitting hot oil creates a lighter, crispier coating and helps prevent the blossoms from absorbing excess oil.
Swaps and Substitutions
- Squash blossoms: Use just the blossoms without zucchini if baby zucchini aren’t available.
- Ricotta: Substitute with goat cheese for a tangier filling.
- Beer: Swap with sparkling water for a similar light batter without alcohol.
- Herbs: Use parsley or thyme in place of chives or basil.
- Flour: Gluten-free flour can be used for a gluten-free batter.
How to Fried Ricotta-Stuffed Squash Blossoms (Step-by-Step)
- Make the filling. In a medium bowl stir together the ricotta, lemon zest, lemon juice, chives and basil until combined. Add to a piping bag fitted with a medium round tip.
- Fill the squash blossoms. Pipe the filling into the squash blossoms.
- Make the beer batter. In a small bowl stir the flour together with salt and pepper. Whisk in the beer until combined.
- Fry the squash blossoms. Heat enough oil in a medium, heavy-bottomed skillet to fill it 1½-inches of the way up. Heat the oil until reached 350º then gently dip the squash blossoms and baby zucchini in the batter. Fry on all sides until golden brown, about 10 minutes.
- Drain and serve. Carefully use tongs to remove them to a paper towel-lined plate to drain. Serve immediately.
How to Serve Fried Ricotta-Stuffed Squash Blossoms
- As an appetizer: Serve warm with a sprinkle of flaky salt and lemon wedges.
- With sauce: Pair with marinara or a light tomato sauce for dipping.
- For entertaining: Plate on a platter with fresh herbs for an elegant starter.
- With wine: Serve with a crisp white wine or sparkling wine to balance the richness.
How to Store Fried Ricotta-Stuffed Squash Blossoms
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat in the oven or air fryer to restore crispiness.
- Avoid microwaving: This can make the batter soggy.
- Best fresh: These are best enjoyed immediately after frying for optimal texture.
FAQ – Frequently Asked Questions
While I typically find them at the farmers market some high-end grocery stores like Bristol Farms, Wegmans or Whole foods may sell them pre-packaged when they are in season.
I like to serve them fried as in this recipe. I love when the delicate ends become crispy.
From late spring through summer ending in early fall. Find other summer recipes here.
Yes. Squash blossoms with baby zucchini attached are edible and commonly used in recipes like fried stuffed squash blossoms.
Yes. You can substitute beer with sparkling water or club soda to create a light, crispy batter.
To keep fried squash blossoms crispy, serve immediately or reheat in an oven or air fryer rather than a microwave.
Other Recipes to Try
If you loved the light, summery presentation of this dish, check out some of these other delicious recipes:
- Squash Blossom and Ricotta Pizza
- Brown Butter Scallops with Squash and Farro Salad
- Miso Butter Sweet Potato Spears
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Battered Baby Zucchini with Ricotta-Stuffed Squash Blossoms
Rate this Recipe
Ingredients:
- 1 cup whole milk ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped chives
- 1 teaspoon chopped basil leaves
- 12 baby zucchini with squash blossoms intact
- 1¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 12 ounces pilsner or lager beer
- Vegetable oil, as needed
Instructions:
- In a medium bowl stir together the ricotta, lemon zest, lemon juice, chives and basil until combined. Add to a piping bag fitted with a medium round tip. Pipe the filling into the squash blossoms.
- In a small bowl stir the flour together with salt and pepper. Whisk in the beer until combined.
- Heat enough oil in a medium, heavy-bottomed skillet to fill it 1½-inches of the way up. Heat the oil until reached 350ºF (180ºC) then gently dip the squash blossoms and baby zucchini in the batter. Fry on all sides until golden brown, about 10 minutes.
- Carefully use tongs to remove them to a paper towel-lined plate to drain. Serve immediately.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?