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Fried Ricotta Stuffed Squash Blossoms

Squash blossoms remind me of Grandma Zani. She used to stuff them like she stuffed her ravioli. I’ve only ever eaten them a handful of times, and it’s been a while, but I almost remember exactly the savory, breadcrumb-cheesy filling. Breadcrumbs are key. You would think I’d ask her why, but instead, we always assumed…

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Squash blossoms remind me of Grandma Zani. She used to stuff them like she stuffed her ravioli. I’ve only ever eaten them a handful of times, and it’s been a while, but I almost remember exactly the savory, breadcrumb-cheesy filling. Breadcrumbs are key. You would think I’d ask her why, but instead, we always assumed it was to stretch. She had to feed a family of 9 after all. They were presented on a paper towel-lined plate or lying on a paper towel in a to-go container my dad brought home. I can’t quite remember, but it feels special. I don’t think she fried them; instead, she baked, so the blossom sort of melted into and adhered to the filling. My recipe is a little different but a nod to hers with the addition of breadcrumb. It mostly leans on ricotta and pecorino!

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I hand picked the blossoms at a farm in the Hudson valley where we also picked apples. Since I deep fried these in a tempura batter, I made a salad with fresh apple, fennel, kale, and grapefruit vinaigrette. It was exactly the balance needed. You already have your carb and some protein.

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Squash Blossoms are a little freaky if you haven’t worked with them before. I’ve never stuffed them before, so I wasn’t sure how to handle. Some tips for blossom care:

  • I suggest using them day of. Like a flower out of water, the blossoms lose their poise and become soggy. I put mine in a container of cold water and left it in the fridge overnight to revive, and it only helped slightly. Maybe not the best idea, but learning!
  • Remove the central female pistil or male stamen. I’m sure it’s fine to eat, but I imagine it won’t be texturally pleasant.
  • Piping bags are the best tool for filling delicate blossoms. Hold the blossom in your non-dominant hand and pipe with your dominant hand.

I never knew Grandma Zani had a gorgeous pot like this one. It was hiding somewhere in that house and now I wonder what she used it for. We’ll call it a vintage Lilia! Maybe frying squash blossoms in a squash blossom pot is too on the nose? But it’s easily become one of my favorite kitchen pieces. A bit of a relic.

I’d love to know what your kitchen relics are. Do share!

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3.04 from 145 votes

Fried Ricotta Stuffed Squash Blossoms

Prep Time20 minutes
Cook Time40 minutes
Cuisine: Italian
Servings: 2 servings

Equipment

  • piping bag

Ingredients

For The Blossoms

  • 12 oz whole milk ricotta
  • 1/2 c. grated pecorino Romano
  • 1/4 c. finely ground plain breadcrumbs
  • 1 tsp. freshly ground cracked black pepper
  • 1/2 tsp. kosher salt
  • 10 squash blossoms
  • 3 c. vegetable oil

Tempura Batter

  • 1 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 c. seltzer
  • maldon salt

Instructions

  • In a medium bowl combine ricotta, pecorino, breadcrumbs, pepper, and salt. Fill a piping bag with mixture. Snip off about 1/2 inch from the tip.
  • Clean, and and dry your squash blossoms. Remove the stamen. Fill squash blossoms with ricotta mixture about halfway up the blossom. Use the leaves to enclose the blossoms. Set aside on a sheet tray or plate.
  • Heat oil in a large pot over medium heat until temperature reaches 350°F.
  • In a large bowl whisk flour and baking powder. Add seltzer and whisk until few lumps remain. The mixture she have a loose pancake consistency. Dip stuffed squash blossoms into batter. Immediently and carefully place the battered blossoms into the pot. Fry in 2 to 3 batches, 3 to 4 minutes each or until aerated, crispy and lightly golden. Flip halfway through if not fully submerged.
  • Remove squash blossoms to a paper towel lined plate. Sprinkle with maldon or kosher salt.

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