Popular searches
Articles
Series
Topics
Shop
Recipes
Prep time
45 minutes
Cook time
10 minutes
Course
Small Bites
Skill level
Intermediate
Season
Summer
Serves
4 to 6
Chef’s notes
A highlight of summer gardens is eating the beautiful flowers that grow from squash plants. Also known as squash blossoms, these delicate treasures are perhaps best showcased by stuffing them with herbed cheese and frying in a light and airy batter. It’s arguably the best way to eat them.
Ingredients
- 1 to 2 dozen squash blossoms
- 1 cup ricotta cheese
- 1 small handful of basil leaves, thinly sliced
- 1 clove of garlic, minced
- Flaky salt and lemon wedges to serve
- Vegetable oil for frying
Batter
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- ¾ cup sparkling water or club soda
Preparation
- Brush or carefully rinse the outside of the squash blossoms to clean, then gently open the flowers and remove the stamens. For more detailed instructions for cleaning and storing, please read my previous article, How To Clean and Cook Squash Blossoms.
- In a small bowl, stir the ricotta, basil, and minced garlic to blend. Season to taste with salt and pepper.
- Fill a pastry bag or plastic Ziploc bag with the ricotta. Cut a small corner or the tip of the bag to pipe the cheese inside the blossoms. Use your fingers to press the petals to seal. If you don’t use all of the ricotta, save leftovers for swiping across toasted bread.
- Make the batter by blending all of the ingredients in a large bowl until smooth. Don’t overmix.
- Preheat a large pot over medium-high heat and fill with 1 to 2 inches of oil. Heat to 365°F.
- Dip each blossom into the batter and let the excess drip off. Carefully drop into the hot oil. Work in batches as needed and fry for 2 to 3 minutes or until crispy. The crust will not turn golden brown like many other batters.
- Transfer the fried blossoms to a plate covered with paper towels to soak up excess oil. Sprinkle with flaky sea salt and a squeeze of lemon to serve.
Shop
Staub
Tall Cocotte 5 QT
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Smoked Squash Soup with Venison Sausage
(0)
Right around the time deer season opens up, my garden starts throwing out piles of winter squash. Just like their summer brethren, the cucumber and zucchini, they start off sparse, a few here and there then suddenly—excess and abundance. As I write this, I have a pile of squash on my dinner table...
Wade Truong
Oct 28, 2021
Read More
Play Now
Recipes
Butternut Squash Pasta
(0)
When the summer tomatoes have long gone, this butternut squash pasta sauce will satisfy. It’s so rich and creamy that it almost tastes unhealthy. Toss it with any kind of pasta you like, but I find that the sauce clings especially well to penne.
My favorite protein to serve with this pasta is seared...
Jenny Nguyen-Wheatley
Nov 30, 2021
Read More
Play Now
Recipes
Butternut Squash Mac and Cheese
(1)
If you love mac and cheese, but find it a bit too decadent to eat regularly, here’s a recipe that will help make this guilty pleasure a little more nutritious. There’s still cheese, but the base for the sauce is not a milk-based roux. Instead, the foundation of this mac and cheese recipe is a...
Jenny Nguyen-Wheatley
Sep 20, 2022
Read More
Play Now
Ricotta-Stuffed Squash Blossoms
Prep time
45 minutes
Cook time
10 minutes
Course
Small Bites
Skill level
Intermediate
Season
Summer
Serves
4 to 6
Chef’s notes
A highlight of summer gardens is eating the beautiful flowers that grow from squash plants. Also known as squash blossoms, these delicate treasures are perhaps best showcased by stuffing them with herbed cheese and frying in a light and airy batter. It’s arguably the best way to eat them.
Ingredients
- 1 to 2 dozen squash blossoms
- 1 cup ricotta cheese
- 1 small handful of basil leaves, thinly sliced
- 1 clove of garlic, minced
- Flaky salt and lemon wedges to serve
- Vegetable oil for frying
Batter
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- ¾ cup sparkling water or club soda
Preparation
- Brush or carefully rinse the outside of the squash blossoms to clean, then gently open the flowers and remove the stamens. For more detailed instructions for cleaning and storing, please read my previous article, How To Clean and Cook Squash Blossoms.
- In a small bowl, stir the ricotta, basil, and minced garlic to blend. Season to taste with salt and pepper.
- Fill a pastry bag or plastic Ziploc bag with the ricotta. Cut a small corner or the tip of the bag to pipe the cheese inside the blossoms. Use your fingers to press the petals to seal. If you don’t use all of the ricotta, save leftovers for swiping across toasted bread.
- Make the batter by blending all of the ingredients in a large bowl until smooth. Don’t overmix.
- Preheat a large pot over medium-high heat and fill with 1 to 2 inches of oil. Heat to 365°F.
- Dip each blossom into the batter and let the excess drip off. Carefully drop into the hot oil. Work in batches as needed and fry for 2 to 3 minutes or until crispy. The crust will not turn golden brown like many other batters.
- Transfer the fried blossoms to a plate covered with paper towels to soak up excess oil. Sprinkle with flaky sea salt and a squeeze of lemon to serve.