How To Make Fried Squash Blossoms

Squash blossoms — the dainty edible flowers of the zucchini plant — are the farmers market arrival I look forward to most. They usually make their debut in late July, and the beautiful yellow-orange flowers (also called zucchini flowers or zucchini blossoms) always call my name. While there are a number of ways to prepare them, my favorite squash blossom recipe is stuffed, battered, and fried for the best summer appetizer I know.

Fried squash blossoms, or fiori di zucca fritti, are a classic Italian delicacy. My colleague Amelia describes them as “little cheesy dumplings,” and I personally cannot think of a better way to start a meal. Here’s my favorite way to make them.

While you may assume squash blossoms have a fragrant, floral taste, they actually have a very mild flavor, which makes them really versatile. In fact, the only flavor you may pick up on is that they taste a bit like squash! The petals have a soft, delicate texture, and practically melt in your mouth once they’re fried.

After bringing home your squash blossoms, it’s important to use them right away — ideally within two days. As they sit in the fridge, they begin to wilt, which makes them more prone to tearing during the filling, battering, and frying processes. Before you cook with them you’ll want to gently rinse them to remove any dirt or debris and remove the stems and stamens, as those parts are not edible.

The best squash blossom filling is simple and customizable:

• Ricotta: While high-quality ricotta cheese is a non-negotiable (you can even make your own ricotta if you’re feeling adventurous), any other cheese additions — such as grated Parmesan, crumbled fresh goat cheese, or shredded mozzarella — are up to you.
• Garlic: Adds a buttery, savory flavor to the blossoms.
• Fresh herbs: The herbs can vary as well. Basil and mint are classic options, but fresh dill or chives work great, too.
• Lemon juice: This balances out the fried flavor and brightens the dish.
• An egg: A single egg works to bind the ingredients together.

Experiment with cheeses and herbs to create the perfect filling for you.

Here are some helpful hints when making fried squash blossoms:

• Use a piping bag to fill. After you’ve prepared the ricotta mixture, use a piping bag or a zip-top bag with the corner cut off to fill the blossoms. This will make your life much easier than using a spoon.
• Fill and twist: Carefully pipe about 1 to 1 1/2 tablespoons of filling into each blossom, and then gently twist the ends of the blossoms to keep the filling from falling out.
• Mix the batter: To make the batter, mix flour and salt with the fizzy liquid of your choice: seltzer, club soda, or light-colored beer. The fizz will create air bubbles in the batter, which trap in moisture and produce a light and airy final product. Whichever you use, make sure it’s cold: Cold liquid is crucial for thickening the batter to the right consistency, and prevents the batter from absorbing too much oil during frying.
• Dip the blossoms into the batter: Working in batches of five or six, dip each blossom into the batter, twisting the open end again if the petals start to open.
• Fry the blossoms: Add to the oil and fry, turning once, until golden-brown.
• Transfer to a dish: Use a slotted spoon to transfer the fried blossoms to a paper towel-lined plate to drain, then serve immediately.