"Squash blossoms" generally refers to zucchini blossoms, though almost every member of the squash genus produces edible flowers. They are very delicate and highly perishable, and because of that are rarely stocked in supermarkets. You can find them at farmers markets when in season. These Stuffed Zucchini Blossoms is the most popular way to make them. They are stuffed with ricotta and battered and fried to crispy perfection.
Prep: 20 mins
Cook: 5 mins
Yields: Makes about 16
Ingredients
Filling
1 cup ricotta
1 tablespoon freshly chopped mint
½ teaspoon lemon zest
kosher salt
freshly ground black pepper
Zucchini Blossoms
Vegetable oil (for frying)
1¼ cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
zucchini blossoms (stamens removed; about 2 dozen)
sea salt
Directions
Stuffing
1To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture.
Zucchini Blossoms
1In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350° F. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't over-whisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.