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Ricotta and mozzarella Stuffed Squash Blossoms

I’ve been plotting on this recipe for about a year, well since last spring. Over the years I’ve had some really good stuffed zucchini blossoms at various restaurants. Felix in LA being my favorite. So when I started my garden this year I made sure I planted enough zucchini to supply my fix all summer long.


1 cup ricotta
2 tablespoon basil, chopped
1/2 cup shredded mozzarella
1 cup beer, light wheat beer works best
3/4 cup all purpose flour
12 zucchini blossom, stamen removed
1/2 tablespoon ground white pepper
Kosher Salt
1 cup marinara sauce
Vegetable oil for frying

In a mixing bowl combine ricotta, basil, mozzarella, pepper, and salt. Using a small spoon or butter knife fill squash blossoms with 1 tablespoon of ricotta mixture.

Whisk flour and beer together in a bowl.

In a medium skillet heat about 1 inch of oil to 350. When oil is ready dip blossoms into batter, shaking off excess batter. Fry on each side for 3 minutes or until golden brown. Transfer to paper towel. Repeat with remaining blossoms. Sprinkle with salt. Serve blossoms with your favorite marinara sauce.

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