Fried, Stuffed Squash Blossoms Recipe

Name: Fried, Stuffed Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1/2 cup grated parmesan cheese; 1 tbsp finely chopped fresh chives; 1 tbsp finely chopped drained anchovies; 1/3 cup fresh breadcrumbs; 1 None clove garlic, crushed; 3/4 cup all purpose flour; 1 cup cold soda water; 1 tbsp lemon juice; 16 None squash blossoms; None None olive or vegetable oil, for deep-frying; None None lemon wedges and sea salt flakes, for serving

Servings: persons

1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh chives
1 tbsp finely chopped drained anchovies
1/3 cup fresh breadcrumbs
1 None clove garlic, crushed
3/4 cup all purpose flour
1 cup cold soda water
1 tbsp lemon juice
16 None squash blossoms
None None olive or vegetable oil, for deep-frying
None None lemon wedges and sea salt flakes, for serving

1
Combine the cheeses, chives, anchovies, breadcrumbs and garlic in a small bowl and season to taste with pepper. Spoon the mixture into a piping bag with a large plain tube. Open the squash blossoms and remove the stamens from the center with a teaspoon and discard. Pipe cheese mixture into flowers, twist petal tops to enclose filling.
2
Heat the oil in a deep-fryer, large wok or deep saucepan to 350u00b0F.
3
Meanwhile, to make batter, sift flour into a bowl, add soda water and lemon juice. Mix quickly with a fork. The batter will still be lumpy. Dip the squash blossoms into the batter; drain away excess.
4
Deep-fry the blossoms, in batches, for about 2 to 3 minutes or until lightly golden and crisp. Drain on a wire rack over a tray. This will help to keep the blossoms crisp. Serve immediately with lemon and a little sea salt. You can keep them warm in a low oven for a few minutes, if necessary.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup ricotta cheese, 1/2 cup grated parmesan cheese, 1 tbsp finely chopped fresh chives, 1 tbsp finely chopped drained anchovies, and more.

Yes, Fried, Stuffed Squash Blossoms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried, Stuffed Squash Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions