"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."
Stuffed Squash Blossoms
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- Recipe Card
Prep time 10mins
Cook time 10mins
Recipe Card
ingredients
- 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
Method
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!