Savory Stuffed Squash Blossoms
Delicate squash blossoms filled with herbed ricotta, dipped in a light sparkling-water batter, and fried until golden and crisp — a fleeting seasonal delicacy worth every gentle minute.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Skillet or deep pan
Mixing bowls
Slotted spoon
- 12 squash blossoms, cleaned and stems removed
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup sparkling water
- Vegetable oil for frying
Prepare the Filling: In a bowl, combine the ricotta cheese, parmesan cheese, chopped basil, salt, and pepper. Mix until well combined and set aside.
Stuff the Blossoms: Carefully fill each squash blossom with the cheese mixture, being gentle to avoid tearing the petals. Twist the tops to close them securely.
Make the Batter: In another bowl, whisk together the flour and sparkling water until smooth. The batter should be light and airy.
Heat the Oil: In a deep skillet or pot, heat vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the Blossoms: Dip each stuffed blossom into the batter, allowing the excess to drip off. Carefully place them in the hot oil, frying in batches until golden brown, about 2-3 minutes per side.
Drain and Serve: Remove the fried blossoms and place them on paper towels to drain excess oil. Serve warm, drizzled with a bit of olive oil or a sprinkle of sea salt.