Crispy, Tender Ricotta Stuffed Fried Squash Blossoms Recipe

This fried stuffed squash blossoms recipe is an impressive dish to serve at a dinner party. Filled with ricotta cheese, these rich blossoms are creamy and delicious.
Course Side Dishes
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 619kcal
Author Stephanie Stiavetti


Ingredients for fried squash blossoms recipe:

  • 4 tablespoons shelled pumpkin seeds
  • 1 cup ricotta cheese (get the freshest you can find)
  • 1 large egg yolk
  • 4 tablespoons chopped parsley
  • 2 tablespoons heavy cream
  • 2 tablespoons olive oil
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped scallions
  • 18-24 fresh zucchini blossoms , chilled
  • 1/2 cup water
  • 1 1/4 cup chickpea & fava bean flour (aka: garfava flour)
  • Canola oil enough to fill a skillet to 1″ deep (about 8 cups, depending on the size of your pan)

Ingredients for marinara:

  • 2 tablespoons olive oil
  • 1/2 small onion diced finely
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • Two 14-ounce cans diced, fire roasted tomatoes
  • One 6-ounce can tomato paste
  • 4 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup red wine


Method for fried squash blossoms:

  • In a small skillet, heat pumpkin seeds over medium-high heat, agitating constantly by shaking the pan. Roast until they begin to pop, much like popcorn. Remove from heat and set aside to cool.
  • Combine ricotta, egg yolk, parsley, cream, olive oil, salt, pepper, scallions, and roasted pumpkin seeds in a blender or small food processor. Blend until smooth.
  • Gently coax open a squash blossom, being careful not to tear its tender petals. Using a small spoon, fill the blossom with about a teaspoon of the cheese filling. Twist the end of the petals to to seal the flower. Repeat with remaining squash blossoms.
  • In a small bowl, combine water and chickpea/fava bean flour, mixing until well combined. If you prefer a thinner batter, add more water a tablespoon at a time until it is at a consistency you prefer.
  • Holding the stem end of a filled and sealed squash blossom, dip the whole thing into the batter and set on a plate. Repeat with remaining filled blossoms.
  • When all blossoms are battered, cover them and place them back in the refrigerator until the oil is ready.
  • In a heavy pan, heat 1-inch of canola oil until it is to frying temperature 375°F (190°C). Once oil is at the correct temperature, use a pair of tongs to gently place half the blossoms in the oil. Allow them to fry for 2 minutes, then turn them over with the tongs. Fry for another 2 minutes, or until they are nice golden brown. Remove to a plate lined with a paper towel. Bring oil back up to 375°F (190°C) and fry remaining blossoms.
  • Serve hot and topped with marinara.

Method for marinara recipe:

  • Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onions and cook until translucent, about four minutes. Add garlic and cook for one minute, stirring constantly. Remove from heat.
  • In a blender or food processor, blend garlic and onions, 1/4 cup extra virgin olive oil, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Blend until smooth.
  • Pour sauce into a saucepan and heat over medium flame. Reduce to low and simmer for 10 minutes, stirring occasionally. Add wine and simmer for another 20 minutes, or until sauce is as thick as you like.


Nutritional analysis does not include oil for frying.


Calories: 619kcal | Carbohydrates: 41g | Protein: 19g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 94mg | Sodium: 1099mg | Potassium: 1298mg | Fiber: 8g | Vitamin A: 3100IU | Vitamin C: 87.5mg | Calcium: 200mg | Iron: 4.3mg