Fried Squash Blossoms
Delicate, golden, and irresistibly crispy, Fried Squash Blossoms are a gourmet treat that perfectly balances elegance with comfort. These edible flowers are gently stuffed with a creamy ricotta-Parmesan filling, accentuated with hints of fresh basil for a pop of flavor. Dipped in a light, bubbly batter made with cold sparkling water, each blossom is fried to perfection, delivering a satisfying crunch that gives way to a rich, creamy center. Ready in just 30 minutes, this seasonal appetizer is ideal for summer entertaining or an indulgent snack. Serve them hot with a sprinkle of sea salt or alongside marinara sauce for dipping, and watch these delectable blossoms disappear from the plate. Elevate your next meal with this impressive yet simple recipe featuring fresh squash blossoms!
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Recipe Information
Ingredients
- 12 pieces Squash blossoms
- 1 cup Ricotta cheese
- 0.25 cup, grated Parmesan cheese
- 1 large Egg
- 1 cup All-purpose flour
- 1 cup, cold Sparkling water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 cups (for frying) Vegetable oil
- 2 tbsp, chopped (optional) Fresh basil
Instructions
Gently clean the squash blossoms by removing the stems and stamens inside the flowers. Be careful not to tear the delicate petals.
In a small bowl, mix the ricotta cheese, grated Parmesan cheese, egg, salt (a pinch), and black pepper (a pinch). Optionally, stir in some chopped fresh basil for extra flavor.
Use a piping bag or a small spoon to carefully fill each squash blossom with about 1-2 teaspoons of the ricotta mixture. Twist the petals gently to seal the filling inside.
In a medium bowl, whisk together the flour, cold sparkling water, and 0.5 tsp of salt until you form a smooth batter. Make sure the batter is slightly thick but still runny enough to coat the blossoms.
Heat the vegetable oil in a large frying pan or pot over medium-high heat. The oil should be about 350°F (175°C) for optimal frying.
Dip each stuffed squash blossom into the batter, ensuring the entire blossom is coated evenly. Let the excess batter drip off.
Carefully place the battered blossoms into the hot oil, frying 3-4 blossoms at a time to avoid crowding the pan.
Fry the blossoms for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain any excess oil.
Lightly sprinkle the fried blossoms with additional salt, if desired, while they are still hot.
Serve immediately as is or with a side of marinara sauce for dipping. Enjoy the crispy, creamy goodness of fried squash blossoms!
Nutrition Facts
Calories |
4671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.0 g | 595% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 852 mg | 66% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
