Summer is in full effect! Not sure what it’s like where you are, but if it’s anything like here, it’s hot AF. And while I love just about all summer produce, peaches, corn, tomatoes, I could go on, squash blossoms are one I wait for all year long. I do my best to try and savor them while they last. Every year I plant a bunch of zucchini knowing full well that all the plants will get killed by squash vine borers long before I can get any actual zucchini from them. But, it’s still totally worth it, ‘cause I can get plenty of flowers to eat before that happens. And I’ll take all the flowers I can get. (On a side note, if anyone has a good method to deal with vine borers that works for them, let me know. I’ll take all the help I can get!)
While there are many ways to savor those delectable blossoms, such as in a salad, made into fritters, added to an omelet, pickled and used in a quesadilla (another one of my faves), simply fried and stuffed with some fresh ricotta has gotta be it! And, while you’re at it, fry up some sage leaves to go with, you’ll be greatly rewarded for your efforts. Fry em up, pour a cold beer and eat them while they’re still hot. Truly one of the great pleasures in life!
Summer is in full effect! Not sure what it’s like where you are, but if it’s anything like here, it’s hot AF. And while I love just about all summer produce, peaches, corn, tomatoes, I could go on, squash blossoms are one I wait for all year long. I do my best to try and savor them while they last.
Why You’ll Love These Fried Squash Blossoms
- A seasonal treat: Squash blossoms are only around for a short time each year, so they feel extra special. If you see them at your local farmers market grab them, they may not be available the next time you visit.
- Quick and easy: This recipe comes together pretty fast, making it perfect for a summer appetizer or snack.
- Perfectly crispy: Fried food is delicious! The light batter fries up golden and crunchy, pairing perfectly with the creamy ricotta filling. So, SO good.
- Elevates simple ingredients: It’s amazing how a few basic components—squash blossoms, ricotta, sage, and olive oil—can create such a mouthwatering and elegant dish.
Ingredients for Fried Squash Blossoms
Here’s everything you’ll need to whip up this delightful summer appertizer:
- Squash blossoms: Delicate, edible flowers from zucchini or other squash plants. They can be a bit of a specialty item, but they are becoming more readily available at farmers markets in the summer and late spring.
- Sage leaves: Frying these brings out their aromatic, earthy flavor. It’s like an herby potato chip. Divine!
- Fresh ricotta: Creamy, rich, and the perfect filling for the blossoms. Get a good quality full fat ricotta for this.
Salt and fresh pepper: For seasoning the ricotta and batter. - Flour: All-purpose flour works just fine her. It forms the base of that light, crisp batter.
- Ice water: Or substitute with cold bubbly water or beer for extra lightness.
- Olive oil: For frying; use high-quality olive oil but no need to use extra virgin.
- Flaky salt: Sprinkle on top for that final touch of seasoning and crunch.
Step-by-Step Instructions
- Prepping the Squash Blossoms
First up, get your blossoms all prepped. Wipe off any dirt, check for bugs, and remove the stamens (those long tubes covered with pollen inside). You don’t have to remove them, but they can get pretty bitter and don’t really taste great. Plus, it’ll give you more room for the ricotta filling. - Making the Ricotta Filling
Mix your ricotta and season generously with salt and pepper. Keep it simple or go wild with herbs or spices if you like. I prefer mine pretty basic. Use a pastry bag, a small ziplock with the corner snipped off, or just a small spoon to ricotta filling into the blossoms. Fill them about halfway, then twist the ends of the blossoms together to seal them up. - Prepare the Batter
Combine your ice water and flour in a bowl, whisking until smooth. The batter should have the consistency of heavy cream. Adjust with a little more water or flour if needed. - Frying the Blossoms and Sage Leaves
Heat about 1/2 inch of olive oil in a small pan over medium-high heat. Once the oil is shimmering, it’s ready to go. Dip the stuffed squash blossoms and sage leaves into the batter, ensuring they’re fully coated, then gently place them in the oil. Fry for about 3 minutes per side, or until golden brown and crispy.
Remove the fried goodies from the oil and let them drain on a paper towel. While everything is still piping hot, sprinkle with flaky salt. - Serve and Enjoy
Serve your fried squash blossoms and sage leaves immediately, paired with an ice-cold beer or your favorite bubbly drink. There’s nothing like biting into a hot, crispy blossom and getting that creamy ricotta filling. So good!
Tips for Success
- Keep the batter cold: The cold batter hitting the hot oil creates that light, crispy texture.
- Use a small pan for frying: This minimizes the amount of oil needed.
- Don’t overcrowd the pan: Fry in batches to ensure even cooking.
- Serve immediately: Like most fried foods, these are best enjoyed fresh and hot.
FAQs About Fried Squash Blossoms
Can you fry squash blossoms without stuffing them?
Yes! Unstuffed squash blossoms fry up beautifully and are a great option if you’re short on time. You could also fry the squash blossoms and serve the seasoned ricotta on the side, or a dollop on top if you don’t want to bother stuffing then before frying.
What’s the best oil for frying squash blossoms?
Olive oil is my go-to for its flavor, but you can use vegetable oil or sunflower oil as well. If you are using olive oil, don’t use extra virgin.
How do you store fried squash blossoms?
They’re best eaten fresh, but if you must store them, you could try and reheat in a hot oven to crisp them up again. But honestly, I doubt you will have any left over.
Did you try this Fried Squash Blossom recipe? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Stuffed Fried Squash Blossoms
Ingredients
- 6 squash blossoms really as many as you want and can get your hands on
- 8 sage leaves
- 1 c fresh ricotta
- salt
- fresh pepper
- 1/2 c flour
- 1/2 c ice water you could also use very cold bubbly water or better yet beer
- 1 c olive oil for frying
- flakey salt
Instructions
- First up, get your blossoms all prepped. Wipe off any dirt, check for bugs and remove the stamens. Those long tubes covered with pollen inside. You don’t HAVE to do this, but they can get bitter and don’t really taste great. Plus, it’ll give you more room for the ricotta filling.
- To make your ricotta filling, mix your ricotta and season generously with salt and pepper. Feel free to add any other seasoning you like. I like mine pretty basic, but go wild if you want. Stuff your filling into a pastry bag, small ziplock bag with the end snipped off, or just use a small spoon to stuff the blossoms full of that delish cheese filling. Aim for about halfway full. You want to be able to twist the end of the blossom together after it’s stuffed to seal it up.
- Ok, now we batter and fry. Get a pan pre heated over medium-high heat and add in about 1/2” of oil. I recommend using a small pan for this so you don’t need to use a ton of oil.
- Combine your ice water and flour together. Whisk to combine. You want the batter to be about the consistency of heavy cream. Add a little more water or flour if you need to. Then drag those stuffed squash blossoms and sage leaves through the batter to coat and gently place in the oil and fry for about 3 mins per side. You want the batter to get slightly golden brown and crispy.
- Remove them from the oil and strain on paper towel and sprinkle with flakey salt while everything is still piping hot.
- Then, serve em up! I recommend having these with an ice cold beer, but really anything cold and bubbly is a good bet here.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
