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Crispy Squash Blossoms

Crispy Squash Blossoms with Creamy Ricotta Delight

Experience the crispy, flavorful delight of Crispy Squash Blossoms filled with creamy ricotta—a perfect appetizer for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 blossoms
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 8 pieces Zucchini Flowers Fresh and vibrant blooms
  • 1 cup Fresh Ricotta Homemade or high-quality store-bought
  • 1/2 cup Grated Parmesan Tangy flavor addition
  • 2 tablespoons Mint Finely chopped
  • 2 tablespoons Parsley Finely chopped
  • 1/4 teaspoon Red Pepper Flakes Adjust to taste
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 teaspoon Lemon Zest Pair with lemon wedges
For the Batter
  • 1 cup All-Purpose Flour
  • 1/2 cup Self-Rising Flour Substitute with extra all-purpose flour and baking powder if needed
  • 1 cup White Wine Or sparkling water
For Frying
  • 2 cups Vegetable Oil Ensure it's hot enough for frying

Equipment

  • mixing bowl
  • piping bag
  • Deep Saucepan

Method
 

Preparation Steps
  1. Gently remove the stamen from each squash blossom and rinse them under cool water to remove any dirt. Pat them dry carefully.
  2. In a mixing bowl, combine fresh ricotta, grated Parmesan, mint, parsley, red pepper flakes, salt, pepper, and lemon zest. Mix until creamy.
  3. Fill each squash blossom with the ricotta mixture using a piping bag, and pinch the ends to seal.
  4. Whisk together self-rising flour and white wine until smooth. Adjust thickness if needed.
  5. Heat vegetable oil in a saucepan to 350°F (175°C). Test with a spoonful of batter; it should sizzle.
  6. Dip each stuffed blossom into the batter and fry in small batches for 2-3 minutes until golden brown.
  7. Sprinkle the fried blossoms with salt and serve immediately with lemon wedges.

Nutrition

Serving: 2blossomsCalories: 150kcalCarbohydrates: 14gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 1mg

Notes

Crispy squash blossoms are best enjoyed fresh. Store in an airtight container in the fridge for up to 2 days.

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