Fried Ricotta-Stuffed Squash Blossoms

This recipe uses both the baby zucchini and the squash blossoms attached to it as well. Fun fact: the blossoms attached to the zucchini or baby squash are the female flowers, and the ones that are just the flower with the stem are male.

The delicate blossoms are stuffed with ricotta and lightly coated in a beef batter before being fried until the baby zucchini are tender and the stuffing is melty.

Fried Ricotta-Stuffed Squash Blossoms

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.

How to Fried Ricotta-Stuffed Squash Blossoms

1. 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.
2. Fill the squash blossoms. Pipe the filling into the squash blossoms.
3. Make the beer batter. In a small bowl stir the flour together with salt and pepper. Whisk in the beer until combined.
4. 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.
5. Drain and serve. Carefully use tongs to remove them to a paper towel-lined plate to drain. Serve immediately.

Frequently Asked Questions

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Squash Blossom and Ricotta Pizza
• Brown Butter Scallops with Squash and Farro Salad
• Miso Butter Sweet Potato Spears

Battered Baby Zucchini with Ricotta-Stuffed Squash Blossoms

Print Pin

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Serves 4

US Customary – Metric

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.

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