Fried, Stuffed Squash Blossoms
I’m not going to lie, it’s rough around here when you’re trying to find certain ingredients. It’s taken a long time, many years, but I finally got my hands on some squash blossoms. It had been so long, in fact, I was worried that I was building up the hype of cooking with them so much I’d be disappointed.
Not the case, baby! These bad boys are SO baller! Beautiful, flavorful, light, crunchy! So. Damn. Good.
If you can find squash blossoms at your local farmers’ market - get them! Then make these. Then send me a picture of your freakin’ amazing accomplishment!
INGREDIENTS
10 squash blossoms
¾ cup ricotta cheese
3 Tbsp grated Parmesan
1 large egg yolk
2 Tbsp sage finely chopped
1 medium lemon zested, about 1 heaping teaspoon, plus more for serving, if wanted
½ tsp salt
¼ tsp freshly ground black pepper
For the dredge:
¾ cup all purpose flour
¾ tsp Kosher salt
10 oz club soda
Flaky sea salt for serving
Vegetable oil, grapeseed oil, or canola oil, for frying — enough to coat the bottom of a large skillet with 1" of oil
DIRECTIONS
Place ¾ cup ricotta cheese in a small mixing bowl with 3 Tbsp grated Parmesan, 1 egg yolk, 2 Tbsp chopped sage, 1 tsp fresh lemon zest, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until well mixed. Transfer the filling to a medium Ziploc bag, pressing down into the corner. Set aside until needed.
Cut off the tip from one corner of the bag, then insert carefully into the squash flower. Stuff each with about 1-2 Tbsp of filling, depending on the size. You don't want them overflowing. It's ok if the leaves rip a little, simply press them gently around the filling. Place stuffed squash blossoms in a refrigerate to firm up for 1 hr.
Before you begin dredging, preheat enough neutral oil in a cast iron skillet over medium-high heat to coat the bottom with 1" of oil. Look for between 375-400F.
In a shallow bowl, whisk together ¾ cup AP flour and ¾ tsp Kosher salt. Pour 10 oz of club soda on top, then whisk until there are no lumps. Dip the stuffed squash blossoms in batter, twisting to coat fully, then allow any excess to drip off. Place immediately in the hot oil. Best to test one first to see whether the oil is too hot (burns + cooks quickly) or not hot enough (oily texture).
Cook for 1-2 minutes per side, using tongs to flip as needed. Once golden brown, transfer to a paper towel lined wire cooling rack. Sprinkle immediately with a pinch of flaky sea salt and additional lemon zest, if using. Repeat with remaining batches. Cool slightly, then serve!