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a final plate of fried stuffed squash blossoms

Fried Stuffed Squash Blossoms

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5 from 1 review

These fried stuffed squash blossoms are light, crispy, and filled with a creamy ricotta mixture. A simple, Italian-inspired recipe perfect for summer.

  • Total Time: 30 minutes
  • Yield: 5 1x

Ingredients

Scale

For the Filling:

  • 10 squash blossoms
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 1/4 cup sage, finely chopped
  • 1/4 teaspoon freshly ground black pepper

For the Batter:

  • 3/4 cup all-purpose flour
  • pinch of salt
  • 8-ounces club soda
  • Flaky salt, for serving
  • Vegetable oil, grapeseed oil, or canola oil, for frying – enough to coat the bottom of the skillet with an inch of oil

Instructions

  1. Prepare the Blossoms: Gently rinse and pat dry the squash blossoms. Carefully open each one and remove the stamen inside.

  2. Make the Filling: In a small bowl, mix together ricotta, Parmesan, egg yolk, sage, and pepper until smooth.

  3. Stuff the Blossoms: Spoon a small amount of filling into each blossom. Gently twist or fold the petals to close.

  4. Make the Batter: In a separate bowl, whisk together flour, sparkling water, and salt until smooth and slightly thin.

  5. Heat the Oil: Heat about 1–2 inches of oil in a pan over medium heat until it reaches about 350°F.

  6. Dip & Fry: Dip each stuffed blossom into the batter, letting excess drip off, then carefully place into the hot oil. Fry for 2–3 minutes per side until golden and crisp.

  7. Drain & Serve: Transfer to a paper towel-lined plate and serve immediately while warm and crispy. These are best enjoyed the day of!

Find it online: https://www.amysnutritionkitchen.com/fried-stuffed-squash-blossoms/

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