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.

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. 

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. 

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.

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

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.