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Fried and stuffed squash blossoms

Zucchini and sumer squash can yield some delicious veggies for stir fry, salads, stuffed and raw with or without dip. But did you know the blossoms can be stuffed and deep fried? These are so fantastic and will rate lots of compliments.

Either summer squash blossoms or zucchini squash blossoms can be used.
Either summer squash blossoms or zucchini squash blossoms can be used.
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When the squash are taking over, fry up some blossoms!
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Here is the recipe for stuffed deep fried squash blossoms.

12 zucchini blossoms

2 tablespoons extra virgin olive oil

1/2 medium shallot, chopped

12 tablespoons fresh ricotta cheese

2 eggs, lightly beaten

1/2 cup flour


freshly ground black pepper

vegetable oil for frying

It's best to pick the squash blossoms before noon when the flowers are wide open and easy to check for bugs. It is also easier to remove the pistil when they are open. The ones that have a tiny squash behind the flowers are females and will produce a squash if not picked. The ones without the tiny squash are males. Either gender works well, it all depends on if you want lots of squash, then choose males, but if you have had enough, then pick females or a combination of the two.

  • Heat the oil in a saucepan over medium heat.
  • Add the shallot and sauté until the shallot is translucent about 3 to 5 minutes.
  • Remove from heat and allow to cool.

  • Combine the shallot mixture with the fresh ricotta.
  • Salt and pepper to taste.
  • Working carefully stuff the blossoms with the ricotta mixture.
  • Gently twist the petals over to form a seal.

  • Place the flour in a shallow bowl and season with salt and pepper.
  • First, dip the blossoms in the egg, allow any excess egg to drip off, and then dredge in the flour.

Fill a deep pot with 2 inches of vegetable oil.
  • Heat the oil till bubbly.
  • Working in batches of two at a time add the zucchini blossoms and fry until golden brown, flipping them midway through cooking. It takes 3 to 4 minutes per side.
  • Once the blossoms are golden brown, place on a plate lined with paper towels to drain excess oil, and then serve.

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