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Crispy Cheese-Stuffed Squash Blossoms Recipe

Crispy Cheese-Stuffed Squash Blossoms

Fresh squash blossoms are filled with ricotta, Parmesan, basil, and garlic, dipped in a light cold batter, and fried until puffed and golden. Serve this savory appetizer hot with marinara or lemon.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Blossoms and Filling
  • 12 blossoms Fresh squash blossoms
  • 1 cup Whole-milk ricotta
  • 1/2 cup Finely grated Parmesan cheese
  • 2 tablespoons Fresh basil, finely chopped
  • 1 clove Small garlic clove, finely grated or minced
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Freshly ground black pepper
Batter
  • 1 cup All-purpose flour
  • 1 teaspoon Kosher salt
  • 1 cup Very cold sparkling water or light beer
  • 1/2 teaspoon Baking powder, optional
Frying
  • 4 cups Neutral oil, such as grapeseed, peanut, vegetable, or canola

Method
 

Step-by-Step
  1. Gently open each squash blossom and remove the inner stamen or pistil. Trim the stem if desired, leaving enough stem to hold while dipping and frying, then rinse briefly and pat completely dry.
  2. Mix the ricotta, Parmesan, basil, garlic, 1/4 teaspoon kosher salt, and black pepper in a bowl until evenly combined.
  3. Spoon or pipe about 1 tablespoon of filling into each blossom. Do not overfill; twist the petals closed at the top.
  4. Whisk the flour, 1 teaspoon kosher salt, and optional baking powder together. Gradually whisk in the cold sparkling water or light beer just until combined; a few small lumps are fine.
  5. Refrigerate the filled blossoms and batter for about 10 minutes if possible.
  6. Heat 2 inches of the oil in a deep skillet or Dutch oven to 350°F (175°C), using a thermometer to maintain the temperature.
  7. Dip each filled blossom in the batter, allowing excess to drip off. Fry in batches for approximately 2–3 minutes total, turning once, until puffed and golden brown.
  8. Drain the blossoms on a wire rack or paper towels, season lightly with salt, and serve immediately with your preferred accompaniments.

Notes

Keep the blossoms and batter cold before frying, dry the blossoms thoroughly after washing, and avoid crowding the pan. Common accompaniments include warm marinara sauce, lemon wedges, fresh basil, and a light sprinkling of Parmesan.