Zucchini Blossoms Stuffed with Ricotta

Cook, In Season, Recipes, Spring, Starters

Zucchini Blossoms Stuffed with Ricotta

Squash blossoms are the brilliant yellow flowers still attached to immature zucchini when they turn up at the market in the late spring. With a delicate texture and mild flavor, they’re delicious stuffed with many different cheeses — we like them with whole-milk ricotta, but try soft goat cheese, feta or fresh mozzarella, too.


Zucchini Blossoms Stuffed with Ricotta


18 large zucchini blossoms, stems intact

1/2 cup (4 oz./125 g.) fresh whole-milk ricotta cheese

1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour

1 tsp. fine sea salt

1 Tbs. extra-virgin olive oil

1 large egg, lightly beaten

Canola oil for frying

Fried fresh flat-leaf parsley sprigs for serving (optional)

Coarse sea salt for sprinkling


Remove the stamen from the center of each blossom. Gently wash and pat dry the blossoms. Spoon a heaping teaspoon of the ricotta into the center of each blossom. Twist the tips of the petals closed and set aside.


In a bowl, whisk together the flour and fine sea salt. Add the olive oil, egg, and 2 cups (16 fl. oz./500 ml.) water and whisk to make a batter.


Pour the canola oil into a deep saute pan to a depth of 2 inches (5 cm.). Heat over medium-high heat until it reaches 375 degrees F (190 degrees C) on a deep-frying thermometer. One at a time, gently slip the stuffed blossoms into the batter and turn to coat evenly. Using a slotted spatula, lift the blossoms from the batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry in batches of 4 or 5, spacing them about 1 inch (2.5 cm.) apart and turning once if needed to brown evenly, until golden brown, 1-2 minutes. Using the spatula, transfer to paper towels to drain.


If making the fried parsley garnish, when all of the blossoms are cooked, add the parsley sprigs to the hot oil and fry just until lightly crisped, about 30 seconds. Transfer to the paper towels to drain.


Sprinkle the zucchini blossoms with coarse sea salt and top with the parsley, if desired. Serve at once. Makes 18 stuffed blossoms.

21 comments about “Zucchini Blossoms Stuffed with Ricotta

  1. Sheri

    LOVE your recipes! It would be great if y’all added a Pinterest tab to your site, like Facebook and twitter so recipes can be easily saved and shared!!!

    1. Leah

      You’ll probably have to grow them if you’re in the states. You can buy them in Italian markets in bunches but I’ve beer seen that here. Luckily zucchini is one of the easiest plants to grow virtually pest resistant and quick yielding. Seed time to bosoms is about 36 days, mature zucchini comes between 45 and 60 days.

  2. camille duridas

    I can remember my Mother and Aunt picking the blossoms, dipping them in a very light egg batter and sprinking with salt. Because they didn’t yield many blossoms at a time from a home garden they would carefully freeze them until they enough. I can taste them now.

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  6. nancy

    I loved these. I put 1 egg, black pepper and parsley in my cheese, I also used more than the 1/2 cup it called for. there are easier to stuff if you use a bag.. I also fried mine in olive oil.
    You can fry once then dip again and fry to finish for a bit thicker batter.

  7. Dominique

    So curious about these. I’ve never had zucchini blossoms. Can you only get them from a garden or can you purchase them in stores?

    1. Cherry

      u can get them at farmers markets as well, i just got mine a few days ago from a near by farmers market and im so excited to fry them today!

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  14. Paulina

    This time of year you see them a lot in Mexican grocery stores also called carniceria. If you can’t find them you can ask them if they know where the “flor de calabaza” are located! 🙂

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