It’s true that zucchini blossoms are only available during peak summer months, so if you’re walking around a farmer’s market and spot them — be sure to grab a bundle! This Stuffed Squash Blossoms recipe (called fiori di zucca in Italian!) was written for 10 squash blossoms.
In early summer, you can grab them for $1 per blossom, but as the season rolls on, you’re likely to see a price increase.
What makes this recipe special? Both the filling and the batter! The filling is made from ricotta cheese, grated Parmesan, and lots of lemon zest and fresh sage. It has the most amazing, delicate flavor.
The batter, however, is what sets these fried zucchini blossoms apart! It’s light and crispy, with a delicate puffed up texture that is delightfully crunchy. We can’t get enough!
- Fresh zucchini blossoms: You’re most likely to find these at farmer’s markets from early summer into possibly early fall, if you’re lucky!
- Ricotta cheese: The base of the creamy filling used to stuff the squash blossoms.
- Grated Parmigano Reggiano: Freshly grated Parmesan is best, but Pecorino is delicious too!
- An egg yolk: To bind everything together.
- Fresh sage: Adds the most amazing flavor to the filling! Use fresh herbs, not dried.
- Lemon zest: Lightens everything up and gives a delicate flavor to the dish.
- Kosher salt and freshly ground black pepper: To season everything.
- Flaky sea salt: We love to serve with a pinch of flaky sea salt to bring it all together.
The dredge is made from AP flour, Kosher salt, and club soda.
Make The Ricotta Filling
You’ll want to mix the ricotta filling for the stuffed squash blossoms in a small mixing bowl, then transfer it to a small Ziploc bag or a piping bag. We love the convenience of a Ziploc bag, makes for easier clean up! And it’s way, way easier than using a spoon to try and fill them.
Each squash blossom will get filled with about 1-2 tablespoons of the cheese mixture, depending on its size.
- Use a Ziploc bag for piping! This is the easiest way to get the ricotta filling into the actual zucchini blossoms. And don’t worry if the flower rips a little as you’re filling them. Simply press the delicate petal gently down around the filling, then refrigerate for 1 hour to firm.
- Have the oil preheated before dredging! Once you dip the stuffed zucchini blossoms in the batter, you’ll want to get them straight into the hot oil, otherwise they’ll become gloppy.
- Use a cast iron skillet. While not necessary, we love the consistent, even heating of cast iron, particularly when it comes to deep or shallow frying.
- Check the oil temperature! Use a thermometer to ensure you’re frying between 375-400F. Lower temperatures will result in soggy, oily zucchini blossoms, while higher will burn them.
- Test one before frying the whole batch! Cannot recommend this enough: when deep frying, always test one before frying a whole batch. This is the easiest way to ensure consistency and the results you want. Drain on a paper towel lined cooling rack and taste before moving onto remaining batches.
A light, neutral oil, such as grapeseed, canola, or vegetable oil.
Club soda works best! We’ve made this with half club soda and half tonic water, and that worked fine, but club soda is what gives the dredge its signature texture.
We love the creamy texture of ricotta, but if you don’t have it or aren’t a fan, whipped feta would work too! It’ll have a saltier flavor, but should be delicious. Whip feta in a food processor to get it smooth and creamy before mixing in remaining ingredients.
The filling can be made and placed in a bag a day in advance, but we recommend stuffing them the day you plan to enjoy them (zucchini blossoms are delicate and don’t hold up well for long!), and certainly eating them the same day they’re fried. Fried foods simply don’t keep well once they’re out of the oil.
Raw, we wouldn’t eat them, but fried, absolutely! They become tender, almost like a string bean. Personal preference, though!
We enjoy them without, but you can certainly dip into some tomato sauce if you like!
We dream about these all winter long! Be sure to make the most of summer with our best ever stuffed squash blossoms, they are an absolute treat!
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Fried Stuffed Squash Blossoms Recipe
For the filling
- 10 squash blossoms
- ¾ cup ricotta cheese
- 3 Tbsp grated Parmesan
- 1 large egg yolk
- 2 Tbsp sage finely chopped
- 1 medium lemon zested, about 1 heaping teaspoon, plus more for serving, if wanted
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
For the dredge
- ¾ cup all purpose flour
- ¾ tsp Kosher salt
- 10 oz club soda
- Flaky sea salt for serving
- Vegetable oil, grapeseed oil, or canola oil, for frying — enough to coat the bottom of a large skillet with 1" of oil
- Make the ricotta filling. Place ¾ cup ricotta cheese in a small mixing bowl with 3 Tbsp grated Parmesan, 1 egg yolk, 2 Tbsp chopped sage, 1 tsp fresh lemon zest, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until well mixed. Transfer the filling to a medium Ziploc bag, pressing down into the corner. Set aside until needed.
- Stuff the zucchini blossoms. Cut off the tip from one corner of the bag, then insert carefully into the squash flower. Stuff each with about 1-2 Tbsp of filling, depending on the size. You don't want them overflowing. It's ok if the leaves rip a little, simply press them gently around the filling. Place stuffed squash blossoms in a refrigerate to firm up for 1 hr.
- Preheat oil. Before you begin dredging, preheat enough neutral oil in a cast iron skillet over medium-high heat to coat the bottom with 1" of oil. Look for between 375-400F.
- Dredge the squash blossoms. In a shallow bowl, whisk together ¾ cup AP flour and ¾ tsp Kosher salt. Pour 10 oz of club soda on top, then whisk until there are no lumps. Dip the stuffed squash blossoms in batter, twisting to coat fully, then allow any excess to drip off. Place immediately in the hot oil. Best to test one first to see whether the oil is too hot (burns + cooks quickly) or not hot enough (oily texture).
- Fry the squash blossoms. We like to fry 3 or 4 at a time. Cook for 1-2 minutes per side, using tongs to flip as needed. Once golden brown, transfer to a paper towel lined wire cooling rack. Sprinkle immediately with a pinch of flaky sea salt and additional lemon zest, if using. Repeat with remaining batches. Cool slightly, then serve!
- Nutrition facts assume 2 cups of oil for cooking, but does not account for the fact that most of that oil will remain unused. Actual nutrition facts should be significantly lower.
Let us know your thoughts!