Summer Bounty Stuffed Squash Blossoms Recipe

Name: Summer Bounty Stuffed Squash Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; ¼ cup cornstarch; ½ teaspoon kosher salt; ⅔ cup cold water; ½ cup ricotta cheese; 1 garlic clove, pressed; 3 tablespoons sweet onions, minced; 3 bell peppers, minced (sweet cayennes or about 2 T of any sweet pepper); 3 tablespoons fresh basil, julienned; ¼ teaspoon salt; ¼ teaspoon black pepper, fresh ground; 6 squash blossoms, stamen removed if male & pistil removed if female, ends trimmed but left as a handle; 12 quart peanut oil (or more)

Servings: persons

½ cup all-purpose flour
¼ cup cornstarch
½ teaspoon kosher salt
⅔ cup cold water
½ cup ricotta cheese
1 garlic clove, pressed
3 tablespoons sweet onions, minced
3 bell peppers, minced (sweet cayennes or about 2 T of any sweet pepper)
3 tablespoons fresh basil, julienned
¼ teaspoon salt
¼ teaspoon black pepper, fresh ground
6 squash blossoms, stamen removed if male & pistil removed if female, ends trimmed but left as a handle
12 quart peanut oil (or more)

1
Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
2
Mix the stuffing lightly.
3
Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
4
Stuff blossoms with about 1/6 of the mix - try not to tear them when stuffing (be gentle!).
5
It's OK if they tear though - just batter that area well after squeezing the torn edges together - will do fine.
6
Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer.
7
Goal 350 - 375 degrees.
8
Dip the stuffed blossom in the chilled batter & put in oil blossom end down with the petals folded in over the filling.
9
Fry 2 at a time if using the saucepan - otherwise what your fryer will hold without dropping temp (mine will do 2 or 3 at a time).
10
fry until the petals turn a dark orange, slightly brown, at the tips - OK if they unfurl some - they are just crispier that way.
11
About 3 - 5 minutes a potload.
12
Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.

1906

kcal

Calories

151

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 13 ingredients. The key ingredients include: ½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon kosher salt, ⅔ cup cold water, and more.

Yes, Summer Bounty 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!

Summer Bounty Stuffed Squash Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions