Fried Squash Blossoms
  • 10 to 15 blossoms
  • 16 oz ricotta cheese
  • ½-1 cup shredded Parmesan cheese
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Chopped chives
  • Chopped parsley
  • 1 hot pepper minced (optional)
  • BATTER (any thin batter will work so if you have a recipe, that is fine to use)
  • 1 cup flour
  • 1 cup water
  • oil (for frying)
  1. Gather the flowers, remove the pistol and gently clean—there might be bees and other insects and the flowers are very delicate so be careful. Set the flowers aside.
  2. In a mixing bowl, combine the cheeses, egg, herbs and spices and mix well.
  3. Make the batter—it should be on the thin side, just enough to cover the flower but not super heavy as the flowers are very delicate.
  4. One-by-one gently open the flowers and stuff with a spoonful of the cheese mix. Twist the top of the flower so it remains closed.
  5. Once all the flowers are filled, add oil to a frying pan (cast iron is preferred) and set to just below high heat.
  6. Once the oil is shimmering, dip flowers in batter and directly to the pan until the pan is full.
  7. Fry for 3-5 minutes or until the batter is golden brown and crispy. Flip blossoms over so that the entire flower is browned.
  8. Serve with marinara sauce.
Recipe by Dear Handmade Life at