Fried Squash Blossoms Stuffed with Ricotta Cheese


10-15 squash blossoms
3/4 cup cornstarch
1 tsp baking powder
1/4 cup flour
1 egg beaten
1/2 cup water
kosher salt and black pepper to taste
1/2 cup ricotta cheese
1/4 cup mayonnaise
2 tsp oregano
1 tsp garlic powder
1 tbs bread crumbs
vegetable oil for frying
  • Combine the cornstarch, baking powder, flour, salt and pepper. Mix well.
  • Stir in the egg, then add the water and mix until smooth.
  • Refrigerate covered for 15-20 minutes.
  • In the center of each squash blossom there is a pistil that should be plucked out.
  • In a bowl combine the cheese, mayonnaise, oregano, garlic powder and bread crumbs.
  • Stir the mixture until well combined and smooth.
  • Stuff each squash blossom with about 1 tbs of the cheese mixture, then twist the top tightly to seal. If necessary you may have to insert a tooth pick to seal the top.
  • Heat a large saute pan and add about 1 inch of oil.
  • When the oil reaches about 350 degrees, dip each squash blossom in the batter and allow the excess batter to drip off.
  • Fry each blossom, turning once, until golden and crisp on both sides.




30 min


15 min


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