Treat yourself to delightful stuffed squash blossoms for a burst of simple summer flavor! These edible flowers are filled with a blend of ricotta, boursin cheese, fresh herbs, and lemon zest, then lightly battered and fried to golden perfection.
Why I Love This Recipe
Who said fancy has to be complicated? Stuffed squash blossoms, filled with a blend of herbs and cheeses and fried to golden perfection, are the epitome of simple yet elegant. And they scream summertime!
I just love how the flower bulb remains sweet and crisp under the light batter while the filling turns into a gooey, melty dream. It’s like nature’s version of a mozzarella stick!
The batter strikes the perfect balance of adding that crispy crunch we crave while still letting the delicate blossom shine through. Add in the creamy blend of cheese and you have yourself an irresistible combination of textures and flavors.
This is one of those dishes that feels fancy but tastes so simple and summery. And once you learn how to make stuffed squash blossoms, you’ll have this dish on repeat all season long!
What Is A Squash Blossom?
These edible blossoms are sometimes called zucchini flowers, but they can come from a variety of summer squashes. Typically bright yellow or orange, they can be eaten raw or cooked.
I love seeing squash blossoms pop up at farmers markets in the summer! The colors are so vibrant and beautiful, and they truly invite you to savor the beauty of the season on your plate.
Personally, I recommend removing the outer small green leaves as well as the stamin bulbs inside the flower. These parts of the squash blossom can be quite bitter and have a tendency to overpower the taste. Just be gentle so you don’t rip the delicate petals of the flower.
If you’ve never cooked with this seasonal ingredient before, you’re in for a treat! Once I learned how to stuff squash blossoms at home, they found a permanent place on my summer menu.
Variations for this Stuffed Squash Blossom Recipe
While I adore the simple blend of ricotta, boursin, parsley, Parmesan, and lemon zest, there’s always room to add a personal touch. Feel free to play around with other flavors!
Don’t have ricotta on hand? Goat cheese, mozzarella, or any cheese you have will do! They’ll also add a little something extra to the classic flavor of squash blossoms.
Or you could get creative with your herbs. Chives or basil would add a delightful aromatic twist!
Finally, I like to drizzle mine with a little honey for a touch of sweetness. But if I’m feeling wild, sometimes I use truffle honey to add that irresistible umami flavor!
What to Serve with Stuffed Squash Blossoms
- Buffalo Tofu Pizza — If you’re craving more cheese and meat-free comfort, this duo is a match made in heaven!
- Caprese Chicken Sandwich — For more summertime flavors, you can’t beat the classic combo of buttery cheese, earthy basil, and fresh tomatoes!
- Mango Mojito Mocktail — This drink has the most delightful balance of sweetness and zippiness with just a hint of heat.
- Rose Pasta — Nourish the soul with a luscious blend of whole ingredients and just a splash of cream.
How to Store Squash Blossoms
If you can’t use your squash blossoms right away, lay them gently on a slightly damp paper towel and store them in an airtight container. They will keep this way for up to 5 days. Try to use them quickly though, as they are best enjoyed fresh!
Once fried, I recommend eating your squash blossoms right away. They can get soggy from the oil and batter if they sit out and get cold. Best to enjoy them while they’re hot and crispy!
Other delicious meat-free recipes
Mediterranean Veggie Burgers with Vegan Feta Dip
Stuffed Squash Blossoms
Description
Treat yourself to delightful stuffed squash blossoms for a burst of simple summer flavor! These edible flowers are filled with a blend of ricotta, boursin cheese, fresh herbs, and lemon zest, then lightly battered and fried to golden perfection.
Ingredients
Squash Blossoms
10–12 squash blossoms
½ cup ricotta
2 oz boursin cheese
2 tbsp parsley
2 tbsp Pecorino or Parm
1 tbsp lemon zest (optional)
Salt & pepper to taste
Batter
1 cup all purpose flour
1 cup plain seltzer
1 tsp salt
2 cups high-temperature cooking oil
Instructions
- Clean the blossoms by plucking the small green leaves from the base and pulling each bulb from the middle.
- In a food processor or mixing bowl, combine the filling ingredients. Pour into a piping or ziplock back and snip the corner.
- Fill each blossom with 1-2 tablespoons of filling, pressing the leaves over the top to contain the filling.
- Pop the stuffed blossoms in the fridge to chill briefly.
- Heat the oil in a skillet on the stove.
- Mix the batter ingredients.
- Take the blossoms out of the fridge. One by one, dip a blossom first into the batter, then into the heated oil.
- Fry 2-3 minutes per side.
- Serve with fresh lemon or a drizzle of honey
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