Prep 30 mins
Cook 10 mins
There was a request for this and I thought this recipe sounded wonderful. Prep time includes chilling time.
- 16 large squash blossoms
- 1⁄4 cup ricotta cheese
- 1 clove garlic, minced or pressed
- 1 tablespoon pine nuts
- 2 tablespoons minced fresh basil
- 2⁄3 cup all-purpose flour
- 1 cup cold water
- safflower oil or other high-quality vegetable oil
- parmesan cheese
- Quickly rinse the squash blossoms under running cold water and gently pat dry.
- Cut off and discard stems.
- Set aside.
- In a bowl, combine the ricotta cheese, garlic, pine nuts, basil and salt and pepper to taste.
- Open up the blossoms and spoon about 1 1/2 teaspoons of filling into the center of each; avoid overfilling.
- Twist the top of each blossom together to close.
- Place on a baking sheet and refrigerate for about 15 minutes.
- Combine the flour and water in a shallow bowl and beat with whisk until smooth and creamy.
- Let stand about 15 minutes.
- Pour the oil into a deep skillet or saucepan to a depth of about 3/4 inch.
- Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
- Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
- Cook until golden brown on one side; turn and continue to cook until golden on all sides; about 3 minutes total cooking time.
- Add as many blossoms at a time that will fit comfortably in the pan.
- Transfer with a slotted spoon to paper towels to drain briefly.
- Sprinkle with salt and Parmesan cheese to taste and serve immediately.
Yummmm :) This is the first year I have planted pumpkins... and I have lots of blossoms. My gardener kept telling me how delicious they are, and that I should make quesadillas out of them, so I came here looking for a recipe. I did not find the quesadilla recipe (and almost didn't find this one because Blossom is mispelled in the title and didn't come up on my initial search lol). These are great!!! We really, really enjoyed these and they were absolutely delicious. Made exactly to your directions, but the stuffing at 1 to 1 1/2 tsp. per blossom only stuffed 9 or 10. Next time I will double the stuffing for 16, and it will be perfect. Thanks so very much for this incredible recipe! Dianne
Just Outrageously Delish! I made this for my first time. Just to good very easy and tasty. I can`t believe I never used the blossums after having a garden for 20 years. Shame on me. The recipe calls for 16 blossums I found the filling enough for 6. Cut the flour and water in 1/2. And added diced sundried marinated tomatoes. Oh my mouth still tastes so good! Can`t wait to go pick more! Plus fresh basil from the garden do I need to say more! Yes I do, "Thanks for posting a great recipe"!!!!!!
We just tried this one and did not like it at all. We bought squash blossoms yesterday at a farm market and they looked fresh. When we tried to stuff them they we very difficult to open. So... I went to the garden and picked a few fresh blossoms to see if there was any difference. Yup... they were easy to stuff from the garden. We batter fried them and they were pretty bland, hence my two star rating. They were not worth the work. I used Ricotta and perhaps goat cheese might have been a better choice!