Stuffed Zucchini Squash Blossoms


Our new local farmer’s veggie basket this week came with 4 zucchini blossoms, which I have eaten before but never cooked for myself.

I made a micro-batch today, it was easy (except for the frying splatter – I always burn myself but that’s what I get for not wearing an apron and long sleeves or just geting a splatter guard) — and they tasted delicious!

I used this recipe from epicurious but scaled it down and made a few slight changes. There was lots of extra ricotta filling leftover, which is good to mix in with pasta and bake off later.


We preferred the darker ones (on right), cooked a touch longer and they had more flavor.

Ingredients (for 12-16 blossoms):

  • 1 cup whole-milk ricotta
  • 1 large egg yolk
  • 1/4 cup finely chopped basil [or mint]
  • 2/3 cup grated pecorino romano, divided
  • 12 to 16 large zucchini squash blossoms
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 3/4 cup water [or chilled seltzer or club soda]
  • About 3 cups vegetable oil for frying
  • 1/8 tsp pepper
  • kosher salt (to sprinkle lightly on blossoms after frying)


  1. Stir together ricotta, yolk, basil, 1/3 cup pecorino, and 1/8 teaspoon of pepper.
  2. Put this mixture into a ziplock bag and seal it. Snip off the corner so that you can use it to fill the blossoms easily.
  3. Carefully open each blossom, remove the stamen tip, and fill with ricotta filling, leaving space to close the blosson by gently twisting the end of blossom to enclose it.
  4. Whisk together the flour, remaining 1/3 cup pecorino, and water or seltzer in a small bowl. The batter should be loose.
  5. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet (I used a candy thermometer to monitor the temperature). You’ll cook about half of the blossoms in the first batch. Dip the blossoms in batter to thinly coat and gently place the coated blossoms in the oil and fry, turning only once, until golden brown, about 2 minutes total.
  6. Transfer with tongs to a paper towel-lined plate to drain. Lightly salt the fried blossoms. Then coat and fry the remaining blossoms. (Return oil to 375°F between batches.) Season newly fried batch with salt.
  7. Serve these right away. You can serve them with marinara sauce on the side for dipping but they are so delicious we prefer them plain.