Squash blossoms, with their delicate and slightly floral flavor, make a visually stunning and flavorful addition to any dish. They offer a touch of elegance and a splash of color, transforming ordinary ingredients into a gourmet experience. This recipe combines the subtle taste of squash blossoms with the creamy richness of ricotta and the fresh herbal notes of parsley, resulting in a dish that is as simple as it is sophisticated.

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Ingredients Needed

For this dish, you will need 12 squash blossoms, 3 eggs, 1 cup of ricotta cheese, ⅓ cup of finely chopped parsley, ¾ cup of breadcrumbs, and salt to taste. For those with dietary restrictions, the ricotta can be substituted with any soft cheese alternative, such as cashew or almond-based ‘ricotta’, and gluten-free breadcrumbs can be used instead of traditional breadcrumbs.

Step-by-Step Cooking Instructions

Start by preheating your oven to 400 degrees Fahrenheit. In a bowl, mix the ricotta cheese with one lightly beaten egg and the parsley. Season this mixture with salt to bring out the flavors. In separate bowls, prepare for the coating process by whisking the remaining two eggs and placing the breadcrumbs ready for use. Carefully fill each squash blossom with the ricotta mixture, taking care not to overstuff them. Seal them by gently twisting the ends. Dip each blossom first in the egg and then coat thoroughly with breadcrumbs. Arrange them on a lined baking sheet and bake for about 10 minutes or until golden and crispy. Let them cool slightly on a cooling rack before serving.

What to Serve With This Recipe

These stuffed squash blossoms pair wonderfully with a light marinara sauce or a drizzle of balsamic reduction. For a heartier meal, they can be served alongside a fresh arugula salad or as an appetizer before a main course of pasta. They go well with a crisp white wine such as Pinot Grigio or a light, floral rosé, which complement the dish’s fresh and airy qualities.

Visual Presentation Tips

Presentation is key with a dish as visually appealing as stuffed squash blossoms. Serve them on a neutral-colored plate to let their vibrant color stand out. Garnish with a sprinkle of finely chopped parsley or a few edible flowers for an added touch of elegance. Arrange them neatly in a circular pattern or line them up on a rectangular platter for a modern look.

Recipe Tips & Frequently Asked Questions

Selecting and Preparing Blossoms: Choose blossoms that are fresh and open; they are easier to fill. Make sure to gently rinse and pat them dry before use.
Filling Variations: Consider adding finely chopped nuts for a crunch or spices like nutmeg for a flavor twist.
Can I prepare this ahead of time? Yes, you can prepare the blossoms and refrigerate them before baking.
How long do they keep? Best enjoyed fresh, but you can store them in the refrigerator for up to two days.
Reheating: Reheat in an oven at 350 degrees Fahrenheit to maintain crispiness.

This squash blossom recipe offers a perfect blend of flavor, texture, and visual appeal. It encourages culinary creativity, inviting you to experiment with different fillings and presentations. Share your own variations and experiences with this recipe, and inspire others to explore the delightful possibilities of cooking with squash blossoms.

Ingredients:

12 squash blossoms
3 eggs (to be used separately)
1 cup ricotta cheese
⅓ cup finely chopped parsley
¾ cup breadcrumbs
Salt, to taste

Instructions:

Begin by heating your oven to 400 degrees Fahrenheit.
In a mixing bowl, combine the ricotta cheese with one egg that has been lightly beaten. Add the chopped parsley to this mixture and season with salt to enhance the flavors.
Prepare for the coating process by whisking the remaining two eggs in a separate bowl. Place the breadcrumbs in another bowl.
Gently fill each squash blossom with the ricotta mixture, ensuring not to overstuff. Twist the ends of the blossoms to secure the filling inside.
Carefully dip each filled blossom first into the whisked eggs, ensuring it is well-coated, and then dredge in breadcrumbs for a crispy outer layer.
Arrange the breaded blossoms on a baking sheet lined with either parchment paper or tin foil.
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the blossoms are golden brown and crispy.
Once done, remove the squash blossoms from the oven and let them cool slightly on a cooling rack before serving to allow the flavors to set.

Squash Blossom Recipe

Enjoy a delightful evening meal with these delectable Mexican-style squash blossom fritters, crafted to perfection. Utilize the vibrant squash blossoms sourced from your own garden or the local farmer's market for an irresistibly fresh taste sensation!

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: Squash Blossom Recipe

Cook Time: 30

Total Time: 30

Servings: people

Ingredients

12 pcs squash blossoms
3 pcs eggs to be used separately
1 cup ricotta cheese
⅓ cup finely chopped parsley
¾ cup breadcrumbs
Salt to taste

Instructions

Begin by heating your oven to 400 degrees Fahrenheit.
In a mixing bowl, combine the ricotta cheese with one egg that has been lightly beaten. Add the chopped parsley to this mixture and season with salt to enhance the flavors.
Prepare for the coating process by whisking the remaining two eggs in a separate bowl. Place the breadcrumbs in another bowl.
Gently fill each squash blossom with the ricotta mixture, ensuring not to overstuff. Twist the ends of the blossoms to secure the filling inside.
Carefully dip each filled blossom first into the whisked eggs, ensuring it is well-coated, and then dredge in breadcrumbs for a crispy outer layer.
Arrange the breaded blossoms on a baking sheet lined with either parchment paper or tin foil.
Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the blossoms are golden brown and crispy.
Once done, remove the squash blossoms from the oven and let them cool slightly on a cooling rack before serving to allow the flavors to set.