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Epicurious
Gourmet

Squash Blossoms Stuffed With Ricotta

By Andrea Albin

4.9

(35)

Image may contain Food Fried Chicken and Ketchup
Photo by John Kernick

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Cooks' Note

Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.

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