Spring Squash Blossoms Stuffed With Ricotta

It’s Spring! Backyard gardeners are prepping their soil, checking seeds, or veggie starts. Anticipation of summer harvests looms in the air.

Since moving to Oregon I have had the worst luck trying to grow zucchini. In fact I haven’t harvested one full grown zucchini in 10 years! In my Southern California garden, I couldn’t pick or give them away fast enough. 

I have much better luck harvesting the zucchini flowers and cooking them. Those I can grow in abundance. 

Clean the flowers gently in cool water. Stuff with ricotta mixture. Pedals of flowers are delicate so handle with care.

Fry blossoms in a good olive oil and drain well. 
Oh so yummy results!

Fried Squash Blossoms
Recipe yields 12-16 flowers
Write a review
  1. • 12-16 zucchini flowers
  2. • 1 cup fresh ricotta cheese
  3. • 1 egg yolk
  4. • 2/3 cup grated Parmigiano-reggiano divided
  5. • 1 cup all purpose flour
  6. • Vegetable oil for frying – generous amount
  7. • 12 ounce beer or seltzer or club soda
  8. • 1 handful fresh parsley finely chopped
  9. • Kosher salt and freshly ground black pepper
  1. Carefully open each flower (use your fingers to open up the middle). Take out pollen stem. Gently rinse the flowers – try not to damage the thin petals. Lay on a tea towel and pat dry.
  2. Stir together ricotta, egg, ½ of the parmesan and 1/8 teaspoon each of salt and pepper.
  3. Fill a piping bag (or Ziplock with corner cut off) with the cheese mixture and pipe a tablespoon or so into each flower. You can also use a small spoon to stuff the flowers. Gently twist end of blossom to enclose filling.
  4. Whisk together flour, parsley, generous pinch of salt and a few grinds of pepper. Slowly pour beer or seltzer into the mix and stir – eliminating any lumps.
  5. Heat a generous amount of oil (1 inch or so) to 375° in a large heavy skillet. Dip blossoms in batter to thinly coat. Carefully add to hot oil, fry, and flip halfway through frying until blossoms are golden and crisp – about 2 minutes. Remove and place on paper towels.
  6. Sprinkle salt and pepper while hot. Serve with tomato dipping sauce.
Christina's Food And Travel https://christinasfoodandtravel.com/
 And don’t forget to make the dipping sauce. 

Serves 4

Tomato Dipping Sauce

Save RecipeSave Recipe


  • • 1 garlic clove minced
  • • ¼ tsp pepper flakes or small red pepper minced
  • • 2 tablespoons olive oil
  • • 1 ½ pounds plum tomatoes, finely chopped
  • • ½ cup water
  • • ½ teaspoon sugar


  1. Cook garlic and red pepper in oil in a heavy saucepan over medium heat, stirring until garlic is slightly golden, only about 30 seconds.
  2. Add tomatoes, water, sugar and ½ teaspoon salt.
  3. Simmer uncovered, stirring occasionally until thickened about 25-30 minutes.


Calories: 94 cal
Carbohydrates: 7 g
Fat: 7 g
Sodium: 10 g
Protein: 2 g
Fiber: 2 g
This year a dear friend grew zucchini from seeds in her greenhouse and gave us a couple of plants. We will be planting them soon and fingers-crossed, they grow a few zucchini! 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top