Ricotta-Stuffed Squash Blossom Recipe
Written by MasterClass
Last updated: Apr 25, 2022 • 2 min read
If you grow zucchini in your backyard or regularly visit the farmers’ market, you probably know squash blossoms as one of summer’s special treats. This ricotta-stuffed squash blossom recipe is an Italian favorite.
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What Are Squash Blossoms?
Squash blossoms are the edible flower of the zucchini plant, often found in Central American and Mediterranean cuisines. You might see them called zucchini blossoms or zucchini flowers at the farmers’ market, and many vendors have them for most of the year depending on the growing region. They range from pale to vibrant yellow, and have a delicate yet meaty texture when cooked. The female flowers produce squashes, while the males have a pollen-filled stamen, which you can remove before cooking. All squash varieties produce flowers, including winter squash like butternut squash, but zucchini and other summer squash blossoms are the ones most commonly found as cooking ingredients.
In Italy, the blossoms are known as fiori di zucca, and they are often deep-fried as an appetizer or used to top pizzas. They can even be eaten raw, simply sliced into ribbons to decorate your next salad. Sauté them with garlic and olive oil as a filling for quesadillas, or stir them into your favorite pasta dish.
4 Ways to Cook Squash Blossoms
Here are some ways to make the most out of your squash blossoms.
- 1. Use as a pizza or flatbread topping. Toss raw squash blossoms in olive oil before arranging them on a pizza, so they don’t dry out while baking.
- 2. Try squash blossom quesadillas. A Mexican classic! You can use them raw, or simply sauté lightly with garlic and a touch of oil, then fold into a tortilla with cheese and cook for the perfect quesadilla.
- 3. Toss with salad. Add torn or sliced raw squash blossoms to your favorite salad for a pop of color and delicate squash flavor.
- 4. Fry them tempura-style. If you’re skipping the cheese stuffing, tempura-style frying is the way to go. Make a quick batter with rice flour and seltzer for the airiest, crispiest tempura.
Ricotta-Stuffed Squash Blossoms Recipe
makes
12 squash blossomsprep time
10 mintotal time
25 mincook time
15 minIngredients
For the filling:
For the squash blossoms:
- 1
Make the filling. In a small bowl, mix together ricotta, mozzarella, chopped herbs, salt, and pepper.
- 2
Gently open the squash blossoms and fill with a tablespoon of the prepared filling. Twist the open end lightly to seal, and set aside. (You can stuff the blossoms in advance and refrigerate until you are ready to fry.)
- 3
Prepare a breading station. Place flour in a medium bowl, whisked eggs in a second bowl, and breadcrumbs in a third bowl.
- 4
In a heavy-bottomed skillet, heat oil over medium-high heat.
- 5
Prepare a tray or plate lined with a wire rack or paper towels for the finished blossoms to drain once they are fried.
- 6
Once the oil is hot and shimmering but not smoking, dip the stuffed blossoms one by one through the breading station.
- 7
First, lightly dust in the all-purpose flour, then dip into the egg, and lastly roll in breadcrumbs to fully coat the blossoms.
- 8
Fry the breaded blossoms in the oil until golden brown and crispy, about 2–3 minutes per side. Transfer to the prepared tray and season with salt.
- 9
Let cool slightly, and serve immediately.
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