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Ricotta Stuffed Squash Blossoms

Ricotta Stuffed Squash Blossoms are batter fried squash blossoms stuffed only with Ricotta cheese to emphasize their tender and delicate flavour. It is an Italian light and crispy late summer treat!

Course Appetizer
Cuisine Italian
Keyword Ricotta Stuffed Squash Blossoms
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 23 minutes
Servings 2 people

Ingredients

  • 1 cup vegetable oil
  • 8 squash blossoms
  • 4 Tbsp Ricotta cheese
  • salt to taste
  • Ingredients for tempura:
  • 1 cup all-purpose flour
  • 1 ½ cup sparkling water
  • Finely grated parmesan and fresh basil to garnish before serving

Instructions

  1. Gently remove the pistils from the inside of your squash blossoms and leave them aside for a moment.

  2. In small bowl, combine Ricotta and salt.

  3. Prepare shallow plate covered with paper towels and leave aside.

  4. Pour vegetable oil into large pan.

  5. Stuff the flowers with cheese carefully using teaspoon and fold petals to avoid running it out during cooking.

  6. Warm oil over medium heat to become hot. In the meantime prepare tempura by whisking sparkling water and flour in small bowl.

  7. Gently dip Ricotta stuffed squash blossoms in batter/ tempura and fry until golden brown on both sides. It took me 2 minutes for each side.

  8. Drain on paper towels and serve immediately, garnished with grated parmesan.