Crispy Ricotta-Stuffed Squash Blossoms (Fiori di Zucca)
Delight in these crispy, golden squash blossoms filled with a creamy ricotta mixture, perfect as an elegant appetizer or snack.
Ingredients
Squash Blossoms
- 10 pieces squash blossoms
- 0.75 cup ricotta cheese
- 3 Tbsp grated Parmesan
- 1 large egg yolk
- 2 Tbsp sage, (finely chopped)
- 1 medium lemon, (zested, about 1 heaping teaspoon, plus more for serving, if wanted)
- 0.5 tsp Kosher salt
- 0.25 tsp freshly ground black pepper
- 0.75 cup all purpose flour
- 0.75 tsp Kosher salt
- 10 oz club soda
- Flaky sea salt for serving
- Vegetable oil for frying
Instructions
- Mix ricotta, Parmesan, egg yolk, sage, lemon zest, salt, and pepper to make filling.
- Fill a piping bag with the ricotta mixture and stuff each squash blossom.
- Preheat oil in a skillet to 375-400°F (190-205°C).
- Prepare batter by mixing flour, salt, and club soda until smooth. Dip stuffed blossoms and fry until golden, about 1-2 minutes per side.
- Drain on paper towels, sprinkle with flaky sea salt and lemon zest, then serve.
Notes
Ensure oil is at the correct temperature to prevent greasiness and achieve crispiness.