As summer unfolds, my kitchen comes alive with the vibrant colors and flavors of the season none more delightful than fried ricotta-stuffed squash blossoms. The first time I bit into one, I was transported to a sun-drenched Italian patio, the delicate blossoms bursting with creamy goodness and fragrant herbs. This dish is not just a feast for the eyes; it perfectly marries the light, mild taste of fresh squash blossoms with the rich, velvety texture of homemade ricotta filling, all enveloped in a crispy, golden coating.
Whether you’re hosting a gathering or seeking a unique meal that can easily transform from a chic appetizer to a hearty quesadilla, these fried blossoms are your answer. Imagine serving them alongside a fresh salad or zesty salsa—such a treat for the senses! With just a few simple ingredients and minimal fuss, you’ll create something truly spectacular. Ready to elevate your summer dining? Let’s dive into the recipe!
Why Love Fried Ricotta-Stuffed Squash Blossoms?
Delightful Flavor: The combination of creamy ricotta and fresh squash blossoms creates a taste explosion that’s both unique and comforting.
Crisp Texture: Each bite offers a satisfying crunch thanks to the light batter, making it an unforgettable appetizer or meal.
Seasonal Ingredients: Utilizing fresh, seasonal squash blossoms means you’re embracing the best produce summer has to offer.
Versatile Dish: Transform these blossoms into a quesadilla effortlessly, making it perfect for lunch or dinner.
Quick & Easy: With simple steps and minimal prep, you’ll spend less time in the kitchen and more time enjoying your meal.
Crowd-Pleaser: Serve these at your next gathering, and watch them disappear—everyone will be raving about your culinary skills!
Fried Ricotta-Stuffed Squash Blossoms Ingredients
For the Filling
• Squash Blossoms – Fresh blossoms provide a mild flavor; use within 48 hours for the best results.
• Ricotta Cheese – Adds creaminess and richness; can swap with goat cheese for a tangy twist.
• Egg (1 large, separated) – Helps bind the filling; consider a flax egg for a vegan option.
• Kosher Salt – Enhances flavors; adjust as needed.
• Freshly Ground Black Pepper – Adds a hint of spice; use white pepper for a milder taste.
• Garlic (1 clove, grated) – Provides aromatic flavor; optional for those who prefer less spice.
• Fresh Herbs (2 Tbsp, such as parsley, mint, and oregano) – Adds vibrancy; substitute with dried herbs if necessary, but use less.
• Crushed Red Pepper Flakes (1/4 tsp, optional) – Adds a kick; omit for a milder dish.
• Lemon Zest (1/2 tsp, optional) – Brightens the flavor; use if desired for a fresh touch.
For the Batter
• Cornstarch (1/4 cup) – Essential for a crispy texture; no substitutions for desired results.
• Baking Powder (1/4 tsp) – Helps the batter puff up while frying for a better crunch.
For Frying and Assembly
• Extra-virgin Olive Oil (3 Tbsp) – Used for frying and adds flavor; can substitute with avocado oil for high-heat cooking.
• Medium Flour Tortillas (4) – The foundation for your quesadilla; gluten-free tortillas work for a gluten-free option.
• Shredded Mozzarella (1 cup) – Melts beautifully for that stretchy, comforting texture; swap for other melty cheeses like Monterey Jack.
With these simple, high-quality ingredients, you’re on your way to making dazzling fried ricotta-stuffed squash blossoms that will impress everyone at your dining table!
How to Make Fried Ricotta-Stuffed Squash Blossoms
- Prepare the Filling: In a bowl, smoothly combine the ricotta, egg yolk, kosher salt, black pepper, grated garlic, chopped fresh herbs, crimson red pepper flakes, and lemon zest. This vibrant mixture should be creamy and well-blended.
- Stuff the Blossoms: Gently open each squash blossom and fill them with the ricotta mixture, taking care not to tear the delicate petals. A teaspoon can be quite handy for this step!
- Batter Preparation: In another bowl, whisk the cornstarch and baking powder together, then gently fold in the remaining beaten egg white until fluffy. This aerated batter will give your blossoms their crispy exterior!
- Pan-Frying: Heat the olive oil in a skillet over medium heat. Carefully dip each stuffed blossom into the batter, letting the excess drip off, then place them into the hot oil. Fry until they turn golden brown, about 2-3 minutes per side.
- Assemble the Quesadilla: Place the fried squash blossoms on a flour tortilla, sprinkle generously with shredded mozzarella, and top with another tortilla. Cook on medium heat until the cheese melts and both tortillas are crispy.
Optional: Serve with a zesty salsa for a delightful contrast of flavors!
Exact quantities are listed in the recipe card below.
What to Serve with Fried Ricotta-Stuffed Squash Blossoms?
Imagine a summer gathering where vibrant colors fill your table, and flavors dance on your palate, all complemented perfectly by these delightful fried blossoms.
- Fresh Garden Salad: A crisp, refreshing mix of greens and herbs adds brightness and balances the richness of the quesadilla.
- Zesty Tomato Salsa: The tangy acidity cuts through the creamy filling beautifully, providing a perfect contrasting flavor burst.
- Roasted Vegetable Medley: Seasonal veggies like zucchini and bell peppers offer an earthy touch that pairs beautifully with the delicate squash blossoms.
- Spicy Avocado Dip: Creamy, smooth avocado dip laced with lime elevates each bite, bringing a creamy texture that harmonizes with the crispiness.
- Savory Corn Salad: Sweet corn combined with citrus and chopped cilantro adds a colorful, sweet crunch that complements each mouthful perfectly.
- Fruity White Wine: A chilled Sauvignon Blanc or Pinot Grigio refreshes your palate, enhancing the light flavors of the fried ricotta-stuffed blossoms.
Each of these pairings not only enhances the delightful experience of your fried ricotta-stuffed squash blossoms but also creates a memorable meal that celebrates the essence of summer.
Fried Ricotta-Stuffed Squash Blossoms Variations
Feel free to customize your fried delights and take your culinary adventure to the next level!
- Goat Cheese: Substitute ricotta with goat cheese for a tangy and vibrant flavor that pairs beautifully with squash blossoms.
- Vegetable-Loaded: Incorporate sautéed spinach, mushrooms, or zucchini into the filling for extra nutrition and texture. A beautiful medley of flavors awaits!
- Spicy Kick: For heat-lovers, mix in finely chopped jalapeños or a dash of ancho chili powder into the ricotta mix. You’ll feel the warmth and excitement with every bite.
- Herb Infusion: Experiment with fresh herbs—try basil or chives for a different flavor profile that brightens up the filling. Each herb adds a unique characteristic!
- Nutty Twist: Fold in some toasted pine nuts or walnuts into the cheese mixture for an added crunchy texture that complements the creamy filling.
- Sweet Surprise: Add a touch of honey or a sprinkle of cinnamon to the ricotta for a subtly sweet filling that plays off the savory elements beautifully.
- Bread Crumb Coating: For an extra crunchy exterior, consider rolling the stuffed blossoms in seasoned breadcrumbs before frying. The texture will be irresistible!
- Gluten-Free Option: Use gluten-free flour or cornstarch to make a tasty, gluten-free batter, allowing everyone to enjoy this delightful dish.
How to Store and Freeze Fried Ricotta-Stuffed Squash Blossoms
Fridge: Keep any leftover fried ricotta-stuffed squash blossoms in an airtight container for up to 3 days. Reheat gently in the oven to restore crispness.
Freezer: To freeze, flash freeze the stuffed and battered blossoms on a baking sheet, then transfer them to a freezer bag for up to 3 months. Fry from frozen; do not thaw.
Make-Ahead: If you plan to cook the stuffed blossoms later, you can prepare the filling and stuff them ahead of time; refrigerate for up to 4 hours before frying.
Reheating: For best results, reheat in an air fryer or oven until crispy, rather than using a microwave, which can make the batter soggy.
Make Ahead Options
These Fried Ricotta-Stuffed Squash Blossoms are perfectly suited for meal prep, saving you time on busy weeknights! You can prepare the ricotta filling and stuff the blossoms up to 4 hours in advance; simply refrigerate them until you’re ready to fry. To maintain their quality, ensure the blossoms are tightly wrapped or covered to prevent drying out. When you’re ready to serve, just dip the prepped blossoms in the batter and fry them as directed for that crispy, golden finish. This allows you to enjoy a sumptuous dish with minimal effort and absolutely no compromise on taste!
Expert Tips for Fried Ricotta-Stuffed Squash Blossoms
- Use Fresh Blossoms: The key to the best fried ricotta-stuffed squash blossoms is using fresh blossoms within 48 hours of purchase for optimal flavor.
- Watch the Oil Temperature: Ensure your oil is hot enough (about 350°F) before frying. Too cool and the blossoms will absorb too much oil instead of crisping up perfectly.
- Avoid Overcrowding: Fry in small batches to maintain the oil temperature. Overcrowding the pan can lead to soggy, greasy blossoms rather than the desired crispy texture.
- Gentle Stuffing: When filling the blossoms, be gentle to avoid tearing the petals; this keeps all the delicious ricotta filling intact and prevents leaks during frying.
- Flexible Filling: Feel free to customize your filling! Add sautéed vegetables or swap in different cheeses for your unique take on these fried ricotta-stuffed squash blossoms.
- Perfect Pairing: For a complete meal, serve your quesadilla with a fresh salad or homemade tomato salsa; it enhances the flavors and adds a delightful contrast.
Fried Ricotta-Stuffed Squash Blossoms Recipe FAQs
How do I select the best squash blossoms?
Absolutely! When choosing squash blossoms, look for fresh blooms with bright color and no dark spots. They should feel tender, not limp. Ideally, use them within 48 hours after purchasing for the best flavor and texture.
What’s the best way to store leftover fried ricotta-stuffed squash blossoms?
For sure! Store any leftover fried blossoms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-12 minutes to restore their crispiness.
Can I freeze stuffed squash blossoms?
Absolutely! To freeze, prepare the squash blossoms filled with ricotta, but refrain from frying them first. Lay them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When ready to enjoy, fry them directly from frozen—no need to thaw!
What should I do if the batter is too thick?
Very good point! If your batter seems too thick, simply add a teaspoon of water at a time until it reaches the desired consistency. You want it thick enough to coat the blossoms but still light for that crispy texture you’re aiming for. Remember, every kitchen might be a bit different!
Are there any dietary considerations for this recipe?
Absolutely! This recipe can easily be made gluten-free by selecting gluten-free tortillas. For dairy allergies, consider using vegan cheese or a mixture of nuts and tofu as a ricotta alternative. If preparing for pets, keep in mind that the filling contains ingredients like garlic that aren’t advisable for dogs or cats.
What can I serve with fried ricotta-stuffed squash blossoms?
The more the merrier! These blossoms pair wonderfully with a fresh salad or zesty salsa. Consider serving with a side of homemade tomato salsa or a light yogurt dip for a balance of flavors that enhances your dish beautifully.
Perfectly Crispy Fried Ricotta-Stuffed Squash Blossoms Recipe
Ingredients
Equipment
Method
- In a bowl, smoothly combine the ricotta, egg yolk, kosher salt, black pepper, grated garlic, chopped fresh herbs, crimson red pepper flakes, and lemon zest until creamy and well-blended.
- Gently open each squash blossom and fill them with the ricotta mixture using a teaspoon.
- In another bowl, whisk the cornstarch and baking powder together, then gently fold in the remaining beaten egg white until fluffy.
- Heat the olive oil in a skillet over medium heat. Dip each stuffed blossom into the batter, let the excess drip off, then place them in the hot oil. Fry until golden brown, about 2-3 minutes per side.
- Place fried squash blossoms on a flour tortilla, sprinkle with shredded mozzarella, and top with another tortilla. Cook on medium heat until cheese melts and both tortillas are crispy.