Ricotta Stuffed Squash Blossoms

Edible flowers are one of my biggest obsessions. They make dishes instantly prettier and they also are very tasty. Squash blossoms, the flower from the zucchini, are a fun treat. Stuffed with creamy ricotta cheese, fried with beer batter to perfection then served with tomato sauce. It’s everything you love about Italian comfort food, bundled into a flower.

Recipe Overview


The only place I’ve been able to track down squash blossoms in Los Angeles is the farmers market. The Santa Monica Farmers Market always has multiple vendors selling the flower.  Some vendors even sell them with baby zucchini is still attached to the base.

Ricotta Stuffed Squash Blossoms | Culinary Inspiration

 

To prepare your blossoms,  you will first need to remove the pollen in the center. Be careful to not tear the flower while doing this. Rinse well.

Tip: If you have ‘sausage’ fingers, try to pick out bigger flowers, or request the help of a child. You’ll seriously be bummed out if you tear through all the flowers. 

Ricotta Stuffed Squash Blossoms | Culinary Inspiration

Place in a bowl combine for the filling. In a separate bowl combine flour, salt, pepper & beer. Mix well.

Using a small spoon, fill the flowers with the ricotta filling. press petals together to close. Fill all the flowers, before dipping into the batter.

Ricotta Stuffed Squash Blossoms | Culinary Inspiration

 

Fry in small batches. Adjust heat if they brown too quickly, or slowly. Strain on paper towel, then transfer to wire rack.

*Optional: Sprinkle with a bit of finishing salt like fleur de sel

Ricotta Stuffed Squash Blossoms | Culinary Inspiration

Serve with lemon wedges & marinara sauce.

Buon appetito!

Ricotta Stuffed Squash Blossoms
Author: Kiano Moju
Ingredients
  • 4 oz ricotta cheese, strained
  • 1.5oz parmesan cheese, shredded
  • 1 TBSP chervil (or Italian parsley), finely chopped
  • 1 TBSP lemon juice
  • 1 egg yolk
  • 20 Squash blossoms, de-pollened & rinsed
  • 1/2 cup flour
  • 1 can lager beer
  • 1 tsp Salt
  • 1/2 tsp White pepper
  • 1 Lemon, sliced
  • oil for frying
  • 1/2 cup marinara sauce, to serve
  • *Optional- fleur to sel to finish
Instructions
  1. Heat oil over medium heat in a heavy based pot. Oil should be at least 4″ deep.
  2. In a bowl combine ricotta, parmesan, chervil, egg & lemon juice for the filling.
  3. In a separate bowl combine flour, salt, pepper & beer. Mix well.
  4. Using a small spoon, fill the flowers with the ricotta filling. Press petals together to close. Fill all the flowers, before dipping into the batter.
  5. Fry in small batches. Adjust heat if they brown too quickly, or slowly.
  6. Strain on paper towel, then transfer to wire rack.
  7. *Optional: Sprinkle with a fit of finishing salt like fleur de sel
  8. Serve with lemon wedges & marinara sauce.

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

9 Comments
  1. I had no idea that you could eat the blossoms on the squash plants. I’ve got tons growing in the garden right now, but I may have missed most of the blooms. I’ll keep this in mind for next year. Looks really yummy!

  2. Yes yes yes 1000x yes! I adore squash blossoms. I fell in love with them when I was in Italy, there they were stuffed with mozzarella but I’m sure ricotta is just as amazing (I tried with goat cheese and that was fabulous too!). I have a hard time finding them here in Seattle, I actually grew zucchini in my garden a few years ago, just for the flowers. They are my favorite summer time treat and yours look fabulous!

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