Delicate zucchini squash blossoms—light, floral, and fleeting—are one of summer’s most enchanting treasures. In this Italian-inspired recipe, the blossoms are gently filled with a creamy ricotta and mint mixture, lightly battered, and fried to golden perfection. Served with a simple, garlicky tomato sauce, these crisp pillows of flavor capture everything we love about seasonal cooking: freshness, color, and a touch of indulgence. Perfect as a starter for a summer dinner party or as a special weekend treat straight from the garden.
INGREDIENTS:
For tomato sauce:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
For squash blossoms:
1 cup whole-milk ricotta
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
Equipment: a deep-fat thermometer
METHOD:
Make the Tomato Sauce
In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring until fragrant and just golden—about 30 seconds. Stir in the chopped tomatoes, water, sugar, and a pinch of salt. Simmer uncovered, stirring occasionally, until the sauce thickens, 25–30 minutes. Taste and adjust seasoning. Keep warm or reheat gently before serving.
Prepare the Squash Blossoms
In a bowl, combine the ricotta, egg yolk, chopped mint, 1/3 cup Parmesan, and a pinch of salt and pepper. Mix gently until smooth and well combined.
Carefully open each blossom and remove the stamens, if present. Spoon about 2 rounded teaspoons of the ricotta mixture into each blossom. Gently twist the tips of the petals to close around the filling. Set aside on a tray.
In a small bowl, whisk together the flour, remaining 1/3 cup Parmesan, ¼ teaspoon salt, and chilled seltzer until smooth. The batter should be light and pourable.
Heat about ½ inch of vegetable oil in a heavy 10-inch skillet to 375°F. Working in batches, dip the filled blossoms into the batter, letting excess drip off, then gently lower into the hot oil. Fry for 1–2 minutes, turning once, until golden and crisp. Transfer to paper towels to drain and sprinkle lightly with salt. Return oil to temperature before frying the next batch.
Serve the fried blossoms immediately with warm tomato sauce for dipping or drizzling. Garnish with fresh herbs, if desired.
SERVING SUGGESTIONS:
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Pair with a crisp Italian white wine, such as Pinot Grigio or Vermentino.
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Serve as an appetizer with grilled summer vegetables or a light salad.
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For a rustic brunch, serve atop warm polenta with a drizzle of tomato sauce.
