Fried Stuffed Squash Blossoms
Delight your taste buds with these irresistibly crispy Fried Stuffed Squash Blossoms, a stunning appetizer that’s as elegant as it is delicious. Each delicate squash blossom is gently filled with a creamy ricotta-Parmesan mixture infused with bright lemon zest and fragrant fresh basil, then dipped in a light, tempura-style batter made with sparkling water for an extra-crispy finish. After a quick fry to achieve that perfect golden crunch, these blossoms are served hot and ready to impress. Ideal for showcasing garden-fresh ingredients, this recipe is a celebration of summer flavors and culinary creativity. Pair with zesty marinara or fresh lemon for a show-stopping starter you’ll savor in every bite. Perfect for entertaining or indulging at home!
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Recipe Information
Ingredients
- 12 pieces Squash blossoms
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground pepper
- 0.75 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 1 cup Sparkling water
- 2 cups Vegetable oil (for frying)
Instructions
Carefully examine the squash blossoms to ensure they are clean and free of dirt or insects. Remove the stamens or pistils carefully from inside each blossom without tearing them. Set aside.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, chopped fresh basil, salt, and freshly ground pepper. Mix well to form a smooth filling.
Transfer the filling to a piping bag or a zip-top plastic bag with one corner snipped off. Gently pipe the filling into each squash blossom, filling them about three-quarters full. Twist the tops of the blossoms gently to close them around the filling. Set aside.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add the sparkling water, whisking until you achieve a smooth, lump-free batter. The batter should be slightly thick but still pourable.
Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test the heat by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
Working in small batches, dip each stuffed squash blossom into the batter, ensuring it is fully coated. Let any excess batter drip off before carefully lowering the blossom into the hot oil.
Fry the blossoms for 2–3 minutes on each side or until golden brown and crisp. Remove them from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Repeat with the remaining blossoms. Serve the fried squash blossoms hot with your favorite dipping sauce, marinara, or a simple squeeze of lemon.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 407 mg | 18% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 185 mg | 4% | |
*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.
