Squash Blossoms Stuffed With Ricotta

Delicate zucchini squash blossoms filled with a rich ricotta, mint and Parmigiano-Reggiano mixture, then lightly battered and fried until golden. Served with a homemade spicy tomato sauce for a classic Italian appetizer.

4 servings

1 hr 10 min

Published October 4, 2025

Ingredients

•1 clove garlic
•¼ teaspoon hot red pepper flakes
•2 tablespoons olive oil
•1½ pound plum tomatoes
•½ cup water
•½ teaspoon sugar
•1 cup whole-milk ricotta
•1 large egg yolk
•¼ cup mint
•⅔ cup Parmigiano-Reggiano
•14 pieces zucchini squash blossoms
•½ cup all-purpose flour
•¾ cup seltzer
•3 cups vegetable oil
•1 piece deep-fat thermometer

Cooking Instructions

1.
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
30 min
2.
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
5 min
3.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
15 min
4.
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
5 min
5.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
15 min

Ingredients

•1 clove garlic

•¼ teaspoon hot red pepper flakes

•2 tablespoons olive oil

•1½ pound plum tomatoes

•½ cup water

•½ teaspoon sugar

•1 cup whole-milk ricotta

•1 large egg yolk

•¼ cup mint

•⅔ cup Parmigiano-Reggiano

•14 pieces zucchini squash blossoms

•½ cup all-purpose flour

•¾ cup seltzer

•3 cups vegetable oil

•1 piece deep-fat thermometer

Cooking Instructions

Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.

30 min

Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.

5 min

Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)

15 min

Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.

5 min

Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

15 min