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Battered Baby Zucchini with Ricotta-Stuffed Squash Blossoms

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 squash blossoms stuffing is melty.
Course Appetizer
Cuisine Italian
Keyword cheese, lemon, ricotta, squash, summer, vegetable
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 289kcal


  • 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
  • cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 12 ounces pilsner or lager beer
  • Vegetable oil, as needed


  • 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.


Calories: 289kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 347mg | Potassium: 152mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 459IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg