stuffed squash blossoms with herbs and ricotta

ricotta and herb stuffed squash blossoms

Squash blossoms are stuffed with an herbed ricotta filling, coated in a light batter, and quickly fried for a crispy, crunchy, salty Spring snack. Delicate blossoms, fried and stuffed– there’s no better way to enjoy these gems of Spring.


  • 1 cup all purpose flour
  • 1 cup club soda
  • 1 tsp kosher salt, plus extra for seasoning
  • 1 cup ricotta
  • 3 green onions, finely chopped
  • 3 tbsp parsley, finely chopped (or a combination of other fresh herbs, like cilantro or basil)
  • freshly ground black pepper
  • 24 squash blossoms
  • vegetable oil, for frying


  1. In a medium bowl, whisk together the flour, sparkling water and salt until smooth. Set aside.
  2. In a small bowl combine the ricotta, green onions, and parsley. Season with salt and pepper to taste. Set aside.
  3. Carefully open the squash blossoms and remove the stamen (this is easiest if the blossoms are really fresh). Using a spoon, fill each blossom with about 1 tbsp of the ricotta mixture. Close the blossoms and gently twist the flower to seal in the filling.
  4. In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350°F.
  5. Dip the stuffed zucchini blossoms in the batter, letting any excess batter drip off. Fry in batches, for 1 to 2 minutes each, turning occasionally, until golden brown. Make sure oil returns to 350°F before frying the next batch. Allow the cooked blossoms to drain on paper towels. Season with salt and serve with your favorite marinara sauce or vinaigrette.


makes 2 dozen squash blossoms | recipe loosely adapted from Giada de Laurentiis


Keywords: stuffed squash blossoms