Stuffed Squash Blossoms
Delight your senses with these crispy, golden-brown Stuffed Squash Blossoms—an irresistible appetizer that combines delicate floral flavors with a rich, creamy ricotta filling. Each blossom is carefully stuffed with a blend of ricotta, Parmesan, fresh basil, parsley, and zesty lemon, then lightly breaded and fried to perfection for a satisfying crunch. This elegant recipe highlights seasonal squash blossoms and simple ingredients, creating an eye-catching dish that’s perfect for entertaining or adding a gourmet touch to any meal. Serve them warm with a sprinkle of Parmesan or a dash of fresh herbs for a show-stopping treat that’s sure to impress!
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Recipe Information
Ingredients
- 10 pieces Squash blossoms
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup All-purpose flour
- 0.75 cup Breadcrumbs
- 2 cups Olive oil or vegetable oil (for frying)
Instructions
Gently inspect the squash blossoms for dirt or insects and carefully clean them with a damp paper towel. Remove the stamen from inside the blossoms to create room for the filling, taking care not to tear the delicate petals.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, parsley, lemon zest, salt, and black pepper. Mix until smooth and well blended.
Transfer the ricotta mixture into a piping bag or a small plastic bag with the tip cut off. Carefully fill each squash blossom with about 1 to 2 teaspoons of the mixture, ensuring you do not overfill. Twist the petals gently to seal the filling inside.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Heat the oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C), or until a small piece of bread dropped in the oil sizzles and browns within 15 seconds.
Dredge each stuffed squash blossom in flour, then dip it into the egg mixture, and finally coat it with breadcrumbs. Gently shake off any excess.
Carefully place the coated squash blossoms into the hot oil. Fry in batches to avoid overcrowding the pan. Cook for about 1 to 2 minutes per side, or until golden brown and crisp.
Use a slotted spoon to remove the fried blossoms and transfer them to a plate lined with paper towels to drain excess oil.
Serve the stuffed squash blossoms warm as an appetizer or side dish, optionally garnished with extra chopped fresh herbs or a sprinkle of Parmesan.
Nutrition Facts
Calories |
1318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 230 mg | 18% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 235 mg | 5% | |
*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.
