Stuffed Squash Blossoms

"A favorite seasonal treasure- Squash Blossoms🌼😃. This classic Italian preparation, Fiori di Zucca Ripieni, is divine - the delicate blossoms get stuffed with seasoned ricotta (vegan option, too!) and they’re pan fried in a light rice flour batter for the perfect crisp. You may find these at farmers markets."
-- @feedtheswimmers

Recipe Intro From feedtheswimmers

Want more farmer's market finds? Check out Jill's article for recipe inspiration!

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  • Recipe Card
Prep time 10mins
Cook time 10mins

Recipe Card


  • 1 cup water, mixed with a pinch of baking soda, or use seltzer
  • 1 cup rice flour
  • 1 scant cup ricotta cheese, or almond ricotta for vegan
  • 1 egg, beaten (or small flax egg, or omit)
  • 1-2 anchovy fillets, finely chopped (or use minced mushrooms sautéed with vegan fish sauce)
  • 1 pinch nutmeg
  • Sea salt
  • Freshly ground black pepper
  • 12 squash blossoms
  • 1/2 cup olive oil


  • Step 1

    Preheat heavy-bottomed pan or Dutch oven over medium heat.

  • Step 2

    Whisk rice flour and water/seltzer to create a smooth batter and set aside. Whisk ricotta, egg, nutmeg and anchovy. Season lightly with salt and pepper. Add olive oil to pan until glistening.

  • Step 3

    Fill each squash blossom with about 1 tablespoon of ricotta mixture. Gently close blossom and dip in batter, allowing excess to drip off. Carefully place each prepared blossoms in hot oil. Cook 2-3 minutes per side. Remove with a slotted spoon or spatula. Serve immediately!