The first time I tasted fried squash blossoms was at a beautiful countryside château in southern France. Fresh zucchini flowers were picked straight from the garden, stuffed with a simple lemon ricotta filling, then lightly battered and fried until golden and crisp.

It was such a simple yet unforgettable summer appetizer that I couldn’t wait to recreate it at home using squash blossoms from my own garden. This easy fried squash blossoms recipe captures all the flavors I fell in love with—crispy on the outside, creamy on the inside, and perfect for showcasing fresh summer produce.

Ingredients you’ll need:

squash blossoms (aka zucchini blossoms)
traditional ricotta con latte – the smooth kinda!
fresh basil
(optional) grated parmesan
lemons
flour
salt
black pepper
olive oil, or neutral frying oil
(optional) marinara sauce, for serving

What to Serve with Fried Zucchini Blossoms:

Pan-Seared Steak
Creamy Sundried Tomato Pasta
Parmesan Chicken Cutlets, or Chicken Parmesan
Slow Cooked Beef Ragu Pasta
Gnocchi
Lasagna
Caprese Salad
& just about any other Italian dish!

Cook with me!

Fried Zucchini Blossoms

5 from 1 vote

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Prep Time15

Cook Time10

Total Time25

Servings:

Ingredients

For the Filling:

10-12 Squash Blossoms
3/4 cup Traditional Ricotta con Latte
1/3 cup Freshly Grated Parmesan
Zest and Juice of 1 Lemon
1/4 cup Fresh Basil chopped
Salt & Black Pepper to taste

For the Battering:

1 cup All Purpose Flour
1/2 tsp. Fine Sea Salt
1/2 tsp. Baking Powder
1 1/2 cups Warm Water or club soda
2-3 cups Olive Oil or neutral frying oil

Instructions

To Prep the Zucchini Blossoms:

Carefully remove the squash bee (the pollinator inside the centers of each zucchini blossom). If the blossoms are tightly curled, gently create a slit in one side of the blossom.

To Make the Filling:

Combine all filling ingredients in a bowl and mix well. Season with salt and black pepper to taste.
Transfer the mixture to a piping bag. Pipe a generous serving of the ricotta filling inside each of the blossoms. If possible, gently twist the ends of the blossoms together to help seal in the ricotta filling.

To Make the Batter:

Mix the flour, salt, and baking powder together in a separate bowl. As you whisk, gradually add in 1 cup hot water. Continue adding a few tablespoons of hot water until you have a thick but runny batter.

To Fry the Blossoms:

Bring a saucepan over medium high heat with 2-3″ of frying oil to 350F (or until glistening).
Generously dip and coat each stuffed zucchini blossom in the batter, then transfer to the hot olive oil.
Fry in small batches of 2-3 blossoms at a time.
Fry until golden brown on all sides. Transfer with kitchen tongs or a slotted spoon to a paper towel lined plate to help drain excess oil.
Enjoy immediately with extra grated parmesan, lemon wedges, and (warmed) marinara sauce on the side.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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