The edible flowers that grow from zucchini plants—squash blossoms—are a seasonal delicacy. The blossoms are generally sold in the summer months at farmers or specialty markets. If you’re lucky, you can even source them from the plants you have growing in your garden!

You can chop up these flowers and add them raw to salads, cook them with cheese inside of a quesadilla, or use them as a pizza topping. The most common way to prepare them, however, is simply stuffed and fried.

Here the blossoms are filled with a mixture of cheeses, fresh herbs, and a bit of breadcrumb to hold everything together. And while the combination in this recipe is tried and true, you can feel free to go wild with your pairings. You can swap provolone cheese out for mozzarella cheese if you prefer, and use any number of fresh herbs in addition to, or in place of, the basil. Considering squash blossoms only come around once a year, you may as well make the most of them!

Ricotta Stuffed Squash Blossoms (4-6 servings)


For the batter:

  • 3/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour (use chickpea flour or whole wheat flour as healthier alternatives!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1 egg, lightly beaten

For the filling:

  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup shredded provolone cheese
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon breadcrumbs (plain or seasoned will work!)

10-15 fresh squash blossoms

Coconut oil OR vegetable oil for frying


  1. In a large bowl, combine all of the dry ingredients for the batter (cornstarch, baking powder, flour, salt, and pepper). Add the remaining ingredients and whisk until smooth. Cover and place the batter in the refrigerator while you stuff the squash blossoms.
  2. In a separate bowl, combine all of the ingredients for the filling.
  3. Without tearing the flower, open each squash blossom and remove the pistil in the center. Fill each blossom with roughly 1 tablespoon of the filling, and gently twist the end of each flower to seal.
  4. Heat your oil in a heavy bottomed pot. You should have enough oil to fry the blossoms on each side, only having to turn once (About 1/2 inch oil).
  5. Dip each stuffed blossom into the cold batter, allowing any excess batter to drip back into the bowl. Carefully place the blossoms into the hot oil (it will spatter!), and fry each side for approximately 2 minutes. Place the fried blossoms on a paper-towel lined plate to catch any residual oil. Serve immediately.

Have you ever cooked squash blossoms?


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