Fiori di Zucca Ripieni {Squash Blossoms stuffed with Ricotta and herbs}


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Did you know that squash blossoms are not only beautiful {I mean just look at those colors} BUT they are also edible ; ) Yes, edible! In fact, I planted squash in my garden this year PRIMARILY for the blossoms! I’m crazy like that LOL. You can eat them {once cleaned of course} on their own or stuff them as we’ve done here.

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You’ll need to make sure you clean them WELL. They are extremely delicate so you’ll need to tread lightly with them. To clean them, you can wash them with a gentle spray/misting of water and then pat them dry with a paper towel. GENTLY open the tips of the blossoms and pull out the stamen and any seeds {also check for and remove any unwanted guests ; ) they do after all grow outside people}

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Once they’re all clean you’re ready to stuff them! I have found the best way to stuff my blossoms is with a pastry bag fitted with a small tip! Trying to stuff them with a spoon will almost drive you insane. If you don’t have a pastry bag you can use a ziplock bag {works like a charm} just snip off a SMALL bit at the bottom.

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I like to stuff mine with Ricotta and herbs. I change up the herb mixture depending on what I feel like at the time and of course depending on what is growing in my herb garden. Here I’ve used Flat leaf Italian parsley and basil, but again the beauty is you can use what YOU like. The amounts are naturally going to depend on how many squash blossoms YOU are preparing and of course the size of the blossoms. 

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I like to pick mine right before I’m going to make them, BUT if you’ve picked them and aren’t going to make them for a bit, wrap them in a damp paper towel and place them into the fridge immediately. Otherwise they’ll wilt and we don’t want that now do we. Remember DELICATE.

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They’re the perfect light appetizer & they’re a fantastic conversation piece as well. Go ahead and make them for your next get together & see!

Baci!


Print This Recipe

What you’ll need:
6 medium squash blossoms – washed, cleaned and trimmed
2 cups Ricotta – room temperature
1 tablespoon flat leaf Italian Parsley – chopped fine
1 tablespoon Basil – chopped fine
2 large eggs – beaten
1 cup flour – or enough to dredge
Vegetable/Canola oil – enough to fry
salt/pepper

What to do:
1. Place a few inches of oil {enough to submerge blossoms} into a deep sided pot or fry machine and heat to 350 degrees.

2. Place the Ricotta and herbs into a small bowl and mix well to combine. Season with salt and pepper. Transfer into a pastry bag or zip lock bag and set aside.

3. Set up your dredging station by placing the beaten eggs into a small bowl and the flour into a separate bowl. Set aside.

3. Wash and clean the squash blossoms and gently pat  them dry. GENTLY pull back the tops of the blossoms, insert the pastry bag/ziplock bag and GENTLY squeeze enough of the Ricotta mixture in to fill the blossom without bursting it. GENTLY twist the tops of the blossoms to seal. Continue until all blossoms are filled.

4. Dredge the blossoms into the egg mixture and then coat with the flour. Tap off any excess flour. Continue until all blossoms are dredged.

5. Place blossoms into the heated oil and cook until golden {this will only take a few minutes} When golden, transfer blossoms to a plate lined with paper towels to soak up any excess oil and you can season them lightly with salt while they’re still warm. They’re best eaten when still warm.  

Buon Appetito!

34 Comments

  1. 1

    We were overwhelmed with zucchini this year, so we started picking the blossoms. I’ve made a version of this many times! It’s such a great lunch. And you might think it’s not that filling, but believe me, it’s a RICH DISH.
    My favorite way to eat squash blossoms is in a tortilla with cheese!

  2. 2

    Those look so good! Do you have any non-fried recipes for squash blossoms?

  3. 3

    Wow this is beautiful! It also sounds incredibly delicious!

  4. 4

    How wonderful! We are growing squash this year and have seen these beautiful blooms and had no idea! When do you pick them? Before or after the squash begins to form and if they are picked does it in any way hinder the squash from… becoming?

  5. 5

    I love Squash Blossoms! They are so beautiful and available for such a short time. Yours look delicious. I think I’ll try some next week, maybe add some Dungeness Crab since I’m a seafood fan.

  6. 6

    These are just so stunning and look delicious. That first photo of the blossoms is so gorgeous that it made my jaw drop!

  7. 7

    When I was little, but grandma used to make these all the time and I loved them! I haven’t had them in years, but I’m hoping to come across some blossoms this year so I can stuff them!

  8. 8

    Great summer recipe!

  9. 9

    I have not yet had the opp. to have squash blossoms and will keep looking at the farmers market

  10. 10

    I just made something very similar! Oh my lands–are they ever good! Great snaps!

  11. 11

    This post caught my attention…what a fantabulous way you creatively showcased these edibles flowers.
    My in-laws reduced their garden this year, hence…I’ll have to take a small trip to the market tomorrow and get me some blossoms.

    Beautiful captures.
    This will certainly not be my last visit.

    Flavourful wishes,
    Claudia

  12. 12

    This is one of my most favorite things to eat! My Nonna Ada used to make these all the time when we would visit in the summer. They’re so good that if there aren’t enough, there could very well be a fight at the dinner table! :)

  13. 13
    bonanzajellybean /

    Paula – I love your beautiful website. I have yet to try something but I have several pages printed out. This one intrigues me…this I will try first:)
    Tiffany

  14. 14

    Heaven! Squash blossoms are one of my favorite things about summer! I never pass them up in restaurants, but have yet to cook with them myself. Maybe this will be the year :)

  15. 15

    I love these! And they tend to be a meal for me. I am going to try your batter – looks luscious! Andyou are so right – the blossoms are just gorgeous.

  16. 16

    The design of your blog is GORGEOUS…..I was speechless!!

  17. 17

    Oh yum. Thes are my favorite summertime treat. I love for these every summer.

  18. 18

    Beautifully done :) Yummy!!

  19. 19
    Farmer /

    I would like to point out that there are in fact two types of squash blossoms….”male” and “female” if you will. The “female” blossoms are the ones that grow squash while the “male” ones are there to encourage pollination. So if you want to still have squash on the plants you should pick the “male” blossoms. They usually have a much thinner stem and tend to grow from underneath the plant instead of out of the top. (This is also the reason farmers sell squash blossoms at all.)

  20. 20

    Mmmmm, I had a lovely time last summer cooking the male flowers from my first ever veggie garden.

    However yours is the best recipe I’ve come across for stuffed and battered blooms. It may be mid-winter here, but I can still plan and dream for next summer – and save your recipe to a safe place. Super thanks for sharing.

  21. 21

    I really love fiori di zucca, stuffed with mozzarella and anchovies, and deep fried. This way looks very good, too!

  22. 22

    I have plenty of squash blossoms popping up in my garden this year and can’t wait to cook with them. This recipe looks fantastic!

  23. 23

    I had the pleasure of sampling a recipe just like this one several years ago made with pumpkin (still a squash!) blossoms by an Italian friend after we went pumpkin picking. (The farmer actually let him have the blossoms he picked for free.) It was so delicious that I still think about it to this day. Now I’ll have to try to make them myself!

  24. 24

    2nd post today I’ve seen with stuffed blossoms. Must be a sign to try them myself!! they look soo delicious!!

  25. 25

    These are stunning and sound wonderful!

  26. 26

    I just ate these for the first time last week…I loved them. I just wish they were easier to find.

  27. 27

    These look so amazing. I just grilled some pizza on my blog and think that this recipe and that recipe should get together and get married. Stuffed squash blossoms on grilled pizza? Holy moly! Beautiful pictures, too!

  28. 28
    Vicki in north GA /

    A Georgia Peach? Well, bless your heart.
    Your beautiful photography and lushish recipes have made me
    a new fan! Thanks to PW. Don’t ya love her?

    I lived in Mexico for a while and was served squash blossoms frequently – sometimes for an appetizer and others were in tacos. I’ve also had them on pizza in California.

    I grow squash for the blossoms, too. Your recipe is the best I’ve found – so will try it tomorrow. I’m up to my ears in squash so the plants and bees won’t miss a few blossoms.

  29. 29

    Zucchini blossoms are indeed one of the most beautiful foods…sexy! The photos are outstanding and I’m hungry for more.

  30. 30
    pam /

    Beautiful! Do you pick them or wait for them to fall off?

  31. 31

    Squash blossoms are very popular here in Mexico, where they are often found in quesadillas. I love to see a little bouquet of them in a vase on my kitchen counter.

    Kathleen

  32. 32
    James /

    To be honest, how are fried stuffed blossoms different from fried stuff (anything)? Do the blossoms impart a particular flavor or texture? If not, you might as well be frying…. well, anything.

    • 32.1
      June /

      James,
      I would like to respond to your inquiry re squash flowers. Actually the frying of anything is “frying”. But I believe with the squash flowers, at least for me, I can close my eyes and recall my grandmother’s kitchen with all her love and cooking squash flower, stuffed or unstuffed gives me a feeling of comfort. These squash flower are what each of us make them. For me, it was a time of family, the feel of heat in the kitchen, they didn’t have a/c. Even the smell of the outdoors drifting in through the open windows and the fresh grass that was just cut. We lived next door to my grandparents and I can remember the aroma of her cooking her “gravey” on Sunday, making the doughboys on Fridays (again frying). If you have kids, grandkids, make some memories, bake, cook with your kids and grandkids. Then sit back and close your eyes and remember what and who was in your kitchen and what you were eating. “Mangia, Mangia” (eat, eat)!!!!!

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