Name: Stuffed Squash Blossoms
Yield: Serves 2–4 people
Ingredients: ½ cup (60 g) all-purpose flour; Chopped chives, flaky salt, and honey (or substitute agave nectar or maple syrup) for garnish; Vegetable oil for frying; Kosher salt and fresh cracked pepper to taste; 2 tbsp (16 g) corn starch; 8–10 squash blossoms (see note); ¾ cup (175 ml) seltzer water (see note); Pinch of nutmeg; ¼ cup (55 g) shredded mozzarella (or substitute vegan mozzarella); ¼ cup (25 g) grated Parmigiano Reggiano (or substitute 2 tbsp nutritional yeast); 1 cup (250 g) ricotta (or substitute vegan ricotta or cream cheese product)

Preparation info

Serves
2–4
people

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

A summertime classic. Did you know that most parts of the zucchini plant are edible, including the leaves and the flowers? Personally, I have no interest in eating zucchini foliage, but the flowers are a must. This is a classic ricotta-stuffed and fried squash blossom recipe, but with a sweet twist.

Ingredients

1 cup (250 g) ricotta (or substitute vegan ricotta or cream cheese product)
¼ cup

Method

Instructions

Prepare the stuffing mixture by combining ricotta, Parmigiano Reggiano, shredded mozzarella, nutmeg, salt, and pepper. Optional: Transfer the mixture to a small piping bag.
Carefully pry open the squash blossom without tearing and spoon (or pipe) in 1–2 tbsp of filling. Twist the tips of the blossom to seal the mixture in. Do not o