Squash Blossoms Stuffed With Ricotta

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant vegetarian dish of ricotta stuffed courgette flowers captures the essence of a Mediterranean summer. The delicate squash blossoms are filled with a creamy blend of fresh ricotta, salty Parmigiano-Reggiano, and cooling mint, providing a beautiful contrast to the crisp, golden batter. Paired with a simple, punchy tomato sauce, they make a sophisticated starter or a light lunch that showcases seasonal produce at its finest.

While they may look intricate, these stuffed flowers are surprisingly easy to prepare at home. The key to success lies in the chilled soda water batter, which stays light and airy, ensuring the blossoms remain the star of the show. Serve them immediately while the filling is warm and the exterior is perfectly crunchy for an authentic taste of Italian sunshine.

Ingredients for Squash Blossoms Stuffed With Ricotta

1 diente de ajo, picado
1/4 cucharaditas de hojuelas de pimiento rojo picante
2 cucharadas de aceite de oliva
675g plum tomatoes, finely chopped
120ml de agua
1/2 cucharadita de azúcar
240ml whole-milk ricotta (preferably fresh)
1 yema de huevo grande
1/4 taza de menta finamente picada
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large courgette squash blossoms
60g plus 1 tablespoon plain flour
90g chilled seltzer or club soda
About 725ml vegetable oil for frying
A deep-fat thermometer

How to make Squash Blossoms Stuffed With Ricotta

Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.

Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoons each of salt and pepper.

Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)

Whisk together flour, remaining 40g parmesan, 1/4 teaspoons salt, and seltzer in a small bowl.

Heat 1/2 inch oil to 191°C in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 191°C between batches.) Season with salt. Serve with tomato sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.