Fried Squash Blossoms with Ricotta and Basil Recipe

September 2, 2020

Fried Squash Blossoms with Ricotta and Basil

Serves 4 to 6


12 squash blossoms (or however many you’d like to make)
1/2 cup ricotta
Kosher salt
12 basil leaves
Vegetable oil for frying
1 cup all-purpose flour
3/4 – 1 cup cold sparkling water
Flaky salt to finish
1 lemon cut into wedges for serving


Clean the squash blossoms by removing the stamen/pistil. Check for any hiding bugs. In a small bowl, combine the ricotta and a pinch of salt and mix to combine. Spoon about a teaspoon of ricotta onto a basil leaf and stuff it in the middle of the blossom. Repeat until all the blossoms are stuffed. Heat 1 1/2 to 2 inches of oil into a heavy bottomed pot until it’s roughly 350 degrees. While it comes to temperature, in a medium sized bowl, whisk together the flour and another pinch of salt. Add the sparkling water and whisk. The batter should leave a light coating on your finger when you dip it into the bowl. If it’s too thin, add a little more flour. If it’s too thick, add more sparkling water.

Working in batches, dip the blossoms into the batter one by one, using the side of the bowl to leave behind access batter. Fry for 2 to 3 minutes, flipping periodically, until the blossoms have a hint of a golden tone. Set the blossoms on paper towels to catch excess oil.

Sprinkle blossoms with flaky salt and a squeeze of lemon. Eat hot!