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Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta

Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta

Have you ever been in your garden, harvesting some of your delicious bounty, and notice that your squash plants have these odd yellow flowers growing off of them?  If you have, I’m sure you have passed them right up and went about picking your green beans and tomatoes.  Well, I am here to tell you that you are missing out on one of the farmers markets most sought after ingredients!  The squash blossom is a flower that generally grows from the zucchini plant, something that most gardens are teeming with come summer.  My recipe stuffs them with ricotta cheese and sweet seasonal pumpkin butter, then they are fried in a fluffy beer batter.  They are also delicious stuffed with a goat cheese and herb spread, topped on a pizza, or tossed in a salad or pasta dish.  I hope that, perhaps, I’ve inspired you to not always by-pass these cute little flowers for the vegetables that grow with them!

Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta

Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta

Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta

Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta

Fried Squash Blossoms Stuffed with Pumpkin Butter Ricotta
 
Author:
Recipe type: Appetizer
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
  • vegetable oil for frying
  • ¾ cup all purpose flour
  • ½ tsp salt
  • 6 oz of beer
  • 12 Squash Blossoms, cleaned and inner stamen removed
  • 1 cup ricotta cheese
  • ¼ cup pumpkin butter
  • ½ tsp salt
Instructions
  1. In a large pot, heat about 2" oil over medium heat until a thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth, but do not over-mix. In a medium bowl, stir together the ricotta and pumpkin butter until they are one consistency. Fill a piping bag or a ziplock with one corner cut out, with the mixture and very carefully pipe into the middle of the squash blossoms. When you have about a tablespoon of the mixture in the blossom, twist the top and move on to the next. One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

 

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Lokness

Thursday 6th of November 2014

These sound totally awesome! Pumpkin butter ricotta? Stuffed and fried? Oh my... I really need some of these right now!

Paige

Saturday 8th of November 2014

Thank you, so much! The filling was so delicious! I kept what I had left and smeared it on toast. Yum!

Jasmin

Thursday 6th of November 2014

Hi Paige, I love to make fried squash blossoms, but never with any filling... That's a great idea worth of trying...

Paige

Saturday 8th of November 2014

I've never tried them without filling! Now I am going to have to try them like that!

Amanda Cookie Named Desire

Thursday 6th of November 2014

Yum! This sounds incredible. I am definitely going to try this. Pinned

Paige

Saturday 8th of November 2014

Thank you, Amanda! You should try it, they are so easy!

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