Fried Stuffed Squash Blossoms Recipe

Squash blossoms: Fresh, delicate flowers from squash plants, often found at farmers' markets or specialty stores.

Ricotta cheese: A creamy, mild cheese that forms the base of the stuffing.

Parmesan cheese: Adds a salty, nutty flavor to the stuffing.

Egg: Helps bind the stuffing and batter together.

All-purpose flour: Forms the base of the batter for frying.

Sparkling water: Creates a light, airy batter for a crispy finish.

Salt: Enhances the flavors of the stuffing and batter.

Vegetable oil: Used for frying the stuffed blossoms to a golden brown.

When preparing the squash blossoms, make sure to handle them with care as they are quite delicate. Use a small spoon or a piping bag to fill them with the ricotta mixture to avoid tearing. Additionally, ensure the oil is at the right temperature by testing a small drop of batter; it should sizzle immediately but not burn. This will help achieve a perfectly crispy exterior.

• fresh squash blossoms - Substitute with zucchini flowers: Zucchini flowers have a similar texture and flavor, making them an excellent alternative.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese provides a similar creamy texture and mild flavor, though it may be slightly less smooth.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano offers a similar salty and nutty flavor profile, though it is slightly sharper.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 2.5 tablespoons water can act as a binding agent similar to egg.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a similar light and crispy texture when frying.

• sparkling water - Substitute with club soda: Club soda has a similar effervescence, which helps create a light and airy batter.

• salt - Substitute with sea salt: Sea salt can provide the same level of seasoning with a slightly different mineral content.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the fried stuffed squash blossoms to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled blossoms in a single layer on a baking sheet lined with parchment paper. This helps to keep them from sticking together.
• Cover the baking sheet with plastic wrap or aluminum foil and place it in the refrigerator if you plan to consume them within 1-2 days.
• For longer storage, transfer the blossoms to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain their crispiness.
• If freezing, place the baking sheet with the blossoms in the freezer for about 1-2 hours, or until they are firm. This step, known as flash freezing, helps to keep them from sticking together.
• Once frozen, transfer the blossoms to a freezer-safe container or a resealable plastic bag. Label the container with the date to keep track of their freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen blossoms on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy.
• Avoid microwaving the blossoms, as this can make them soggy. Instead, use an oven or an air fryer for the best results.
• If you prefer, you can also reheat the blossoms in a skillet with a little vegetable oil over medium heat. Fry them for about 2-3 minutes on each side, or until they are crispy and heated through.
• Enjoy your fried stuffed squash blossoms as a delightful appetizer or a side dish, maintaining their delicious texture and flavor even after storing or freezing.

• Preheat your oven to 350°F (175°C). Place the fried stuffed squash blossoms on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until they are heated through and crispy again.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C) and arrange the squash blossoms in a single layer. Heat for 3-5 minutes, checking frequently to ensure they don't overcook.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and gently re-fry the stuffed blossoms for about 2 minutes on each side, or until they are warmed through and crispy.

• For a microwave option, place the fried squash blossoms on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on medium power for 1-2 minutes. Note that this method may not retain the original crispiness.

• To retain the most flavor and texture, consider using a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the squash blossoms on the rack. Heat for about 5-7 minutes, or until they are hot and crispy.

• Mixing bowl: Use this to combine the ricotta, parmesan, and salt for the stuffing mixture.

• Whisk: Essential for blending the flour, sparkling water, and beaten egg into a smooth batter.

• Frying pan: This is where you'll heat the vegetable oil and fry the stuffed squash blossoms.

• Paper towels: Place these on a plate to drain the excess oil from the fried blossoms.

• Tongs: Handy for turning the blossoms while frying and for removing them from the hot oil.

• Measuring cups: Use these to measure out the ricotta, parmesan, flour, and sparkling water accurately.

• Spoon: Useful for stuffing the cheese mixture into the squash blossoms.

• Knife: If needed, to trim the squash blossoms before stuffing.

• Plate: To hold the stuffed blossoms before dipping them in the batter and for serving the finished dish.

Prepare the filling: Mix the ricotta and parmesan cheese mixture ahead of time and store it in the fridge.

Pre-rinse blossoms: Gently rinse and pat dry the squash blossoms earlier in the day to save prep time.

Use a piping bag: Use a piping bag to quickly and evenly stuff each blossom with the cheese mixture.

Preheat oil: Start heating the vegetable oil while you prepare the batter to save time.

Batch frying: Fry multiple stuffed blossoms at once to reduce cooking time.