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!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Use a slotted spoon to remove the fried blossoms and transfer them to a plate lined with paper towels to drain excess oil.

Step 9

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

Serving size	(1092.7g)

Amount per serving	% Daily Value*
Calories	5193.2

Total Fat 519.7g	0%
Saturated Fat 92.2g	0%
Polyunsaturated Fat g
Cholesterol 542.8mg	0%
Sodium 3185.3mg	0%
Total Carbohydrate 128.1g	0%
Dietary Fiber 6.3g	0%
Total Sugars 6.8g
Protein 67.3g	0%

Vitamin D 82IU	0%
Calcium 1404.7mg	0%
Iron 13.5mg	0%
Potassium 509.0mg	0%

*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.

Source of Calories

Fat: 85.7%

Protein: 4.9%

Carbs: 9.4%