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Fried Stuffed Squash Blossoms

  • Author: Dan Pelosi

What You'll Need

  • 1216 squash blossoms


  • 1/2 cup all-purpose flour
  • 1/3 cup grated parmesan cheese
  • 3/4 cup chilled seltzer water


  • 1 cup whole milk ricotta cheese
  • 1 large egg yok
  • 1/4 cup finely chopped mint
  • 1/3 cup grated parmesan cheese
  • Salt
  • Pepper
  • Red pepper flakes


  • Olive oil or any neutral frying oil
  • Sea Salt

What You'll Do

  1. Grab two bowls. In one, add all of the batter ingredients EXCEPT the seltzer. Keep the ¾ cup chilled seltzer water in the fridge for later.
  2. In the second bowl, add all of the filling ingredients and stir to combine. Grab a ziploc bag (or a pastry bag if you have one) and fill her up with the filling ingredients. With scissors, snip one corner of the bag to create a makeshift pastry bag!
  3. Carefully open each individual squash blossom and gently squeeze your filling bag with one hand while holding the end of the squash blossom in the other hand. This is a fun process and will literally never go perfectly. Just get the job done as best as you can and remember to laugh.
  4. Once your blossoms are filled, twist the tops together to gently seal the filling inside and set them aside.
  5. Fill your frying pan with about ¼ inch of olive oil or any neutral frying oil. Set it on medium-high until the oil gets hot.
  6. Meanwhile, grab your cold seltzer water, add it to your dry batter ingredients and whisk together.
  7. Place your stuffed flowers one-by-one into the batter and casually dredge them. Then proceed to drop the coated blossoms in the hot oil and fry them for about 5 minutes, or until they get nice and browned. Make sure to turn blossoms over in different areas of the pan to check for brownness and ensure they’re cooking evenly!
  8. Place your fried blossoms on a plate with paper towels to soak up extra grease from frying, sprinkle the top with sea salt and serve immediately. Enjoy!