Fried Squash Blossoms with Ricotta and Honey

Oct 15, 2020

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we’ve made it into a dessert, with its delicate battered and fried petals sitting on a dollop of sweetened ricotta.

SPECIAL EQUIPMENT: Deep fry or candy thermometer


1 1/2 cups fresh ricotta cheese

3 tablespoons sugar

Finely grated zest and juice of 1 small orange

Finely grated zest of 1 lemon


1/2 cup all-purpose flour

2 tablespoons confectioners’ sugar, plus more for dusting

Pinch of salt

1/3 cup club soda

6 squash blossoms

Vegetable oil for frying

Honey for drizzling

In a medium bowl, stir together the ricotta, sugar, orange zest and juice, and lemon zest. Set aside until ready to use.

In a separate medium bowl, whisk together the flour, confectioners’ sugar, and salt. Whisk in the club soda until just combined. The batter should be runny but thick enough to coat the squash blossoms. In a large pot, heat about 2 inches oil over medium-high heat until it begins to shimmer, and a deep-dry thermometer reads 375 degrees, F. Working in small batches, dip the squash blossoms into the flour batter to coat, then shake off any excess batter. Without crowding the pan, fry the blossoms until golden and crisp, 1 to 2 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain. Repeat with the remaining squash blossoms. Place a generous dollop of ricotta cream on each plate. Top with the crisp squash blossoms, dust with confectioners’ sugar, and drizzle with honey. Serve immediately.

Check Out These Related Posts

Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more
Heirloom Tomato and Burrata Salad

Heirloom Tomato and Burrata Salad

When heirloom tomatoes are in season, they need nothing but a sprinkle of salt to be enjoyed; hence this classic combination: tomatoes + mozzarella + basil. In this recipe, I've used burrata cheese, which has an outer shell of solid mozzarella and an oozy creamy...

read more