Print
Plate of fried herbed ricotta stuffed squash blossoms.

Squash Blossoms with Herbed Ricotta


  • Author: Niki Cutchall
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 33 minutes
  • Yield: 9-12 Squash Blossoms 1x

Description

Squash blossoms stuffed with herbed ricotta cheese, and lightly fried with a crispy tempura batter.


Scale

Ingredients

For the Herbed Ricotta:

  • 1 ½ cups fresh ricotta cheese
  • 5 tsp finely minced fresh basil
  • 4 tsp finely minced fresh chives
  • 2 tsp finely minced fresh parsley
  • 1 tsp lemon juice
  • ½ tsp kosher salt
  • 912 squash blossoms, cleaned

For Frying the Squash Blossoms:

  • Neutral oil, for frying
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 egg
  • ¾ cup ice cold club soda *See note
  • ¼  tsp kosher salt
  • 912 stuffed squash blossoms

Instructions

For the Herbed Ricotta:

  1. In a medium bowl combine ricotta, herbs, lemon juice, and salt. Mix to combine.
  2. Add the herbed ricotta to a piping bag fitted with a large tip, or to a quart size plastic freezer bag. *See note
  3. If using a freezer bag, cut a small hole into one of the corners of the bag. Carefully insert the tip of the piping or freezer bag into the opening of the squash blossom.  Gently squeeze the top of the bag to pipe the ricotta into the blossom. Pipe enough to ricotta to fill the blossom up to a half inch below the top.

For Frying the Squash Blossoms:

  1. Heat 1 inch of oil to 360° Fahrenheit in a high-sided skillet.
  2. A few minutes before the oil comes to temperature, make the batter. In a medium bowl, whisk the egg. Using a fork, gently stir in the cornstarch, flour, salt, and club soda. *See note
  3. Working in batches (*see note), grab a squash blossom by the stem and gently dip into the tempura batter until the whole blossom is submerged. Remove the blossom from the batter, and carefully place into the oil (*see note). Be careful not to overcrowd the skillet.
  4. Fry the blossoms for 3-5 minutes until crispy, then turn and fry for another 2-3 minutes. *See note
  5. Remove the blossoms from the oil and drain on a plate lined with paper towels. Season with salt while still warm. Serve immediately.

Notes

For the Herbed Ricotta:

  • The opening of the squash blossom can be hard to stuff using a spoon, which is why I recommend using a piping or plastic bag to pipe the ricotta into the blossom. It will result in less mess, and prevent possibly ripping the delicate blossom.

For Frying the Squash Blossoms:

  • Using ice cold club soda will prevent the batter from absorbing too much oil.
  • Stir the batter gentle so as not to form gluten; it’s okay if the batter has lumps. 
  • Make the batter right before the oil comes to temperature. Making too far ahead of time will cause the batter to become tough & doughy leading to an oily coating.
  • Submerge the blossom right into the oil immediately after dipping in the batter; the batter is on the thinner side so you don’t need to shake off any excess.
  • Category: Italian
  • Cuisine: Appetizers and Snacks

Keywords: Squash blossoms, fried squash blossoms, ricotta cheese, herbs, stuffed squash blossoms, zucchini flowers, tempura, crispy squash blossoms