Ricotta Stuffed Squash Blossoms

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At my restaurants, this dish was one of the most requested ever! Every June, we would await the arrival of zucchini blossoms, the flowers of the zucchini plant. We would stuff them with ricotta, anchovies, corn, and parmigiano, then tempura fry them until crisp. Crunchy, and oozing with cheesy goodness, no wonder people would lust after them! Here's the recipe for you!

Squash Blossoms Fritti

Olive oil


½ Yellow Onion, diced

2 ears Corn

4 Anchovy fillets

1 egg yolk

1 tablespoon Chives, sliced

¼ cup Parmigiano

2 cups Ricotta

Squash blossoms→ see chef how to clean


1 cup Flour

½ cup Cornstarch

½ cup potato starch

½ teaspoon baking powder

½ cup vegetable oil

2 tablespoons Parmigiano cheese

Cold Seltzer water as needed

pinch of salt and Pepper

Lemon zest

2 tablespoons Parsley


  1. Melt butter and olive oil together
  2. Add onions and cook until translucent
  3. Add corn and anchovy, season, cook briefly and cool
  4. Fold in egg, chives, parmigiano, and ricotta

Squash prep

  1. Clean each flower individually removing the pistol and residual pollen
  2. Rinse thoroughly and turn upside down on towels to drain.


  1. Using a pastry bag, pipe the filling into each flower twisting the end as their filled.→ see chef
  2. Place them onto a parchment sheet


  1. Combine pastella ingredients and mix in seltzer water.
  2. Do not over mix
  3. Hold in ice bath


  1. Dredge flower in batter, fry and drain on paper towels.

**Sprinkle with Parm, parsley & chives to serve**