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Parmesan Basil Fried Squash Blossoms are filled with a ricotta and Parmesan cheese mixture. Add a fresh herb, coat in a light batter and fry to crispy perfection, and I bet you can't eat just one! zucchini | squash | zucchini blossoms | zucchini flowers | squash blossoms | squash flowers | easy recipe | summer vegetable | cheese | cheese stuffed | farmers market | #swirlsofflavor
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3 from 4 votes

Parmesan Basil Zucchini Flowers

Parmesan Basil Fried Squash Blossoms are filled with a ricotta and Parmesan cheese mixture. Add a fresh herb, coat in a light batter and fry to crispy perfection, and I bet you can't eat just one! 
Prep Time20 minutes
Cook Time20 minutes
Stand Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Keyword: fried zucchini flowers, stuffed squash blossoms, zucchini flowers
Servings: 8
Calories: 858kcal
Author: Gwynn Galvin

Ingredients

Cheese Filling:

  • 8 ounces ricotta
  • 1 egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 Tbs. chopped basil leaves
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 24 squash blossoms

Batter:

Instructions

Cheese Filling:

  • Combine ricotta, egg, Parmesan cheese, basil, kosher salt and pepper.
  • Transfer cheese mixture into a pastry bag or ziplock plastic bag. Snip off end of pastry bag or, if using, one corner of ziplock plastic bag and pipe filling into squash blossoms, dividing evenly between blossoms. Arrange blossoms in a single layer on a baking sheet and refrigerate until ready to fry.

Batter:

  • Place flour in a large bowl and whisk in the club soda or seltzer. Let the mixture rest 30 minutes until liquid is absorbed and a thin batter forms.
  • Meanwhile, heat oil in a deep sided skillet over medium-high heat until temperature of oil is 360°F on a deep-fry thermometer.
  • Working in batches of 4-5 blossoms at a time, dip each blossom in batter so that it is well-coated. Then using tongs, carefully place blossoms in oil and cook until filling is hot and cooked and blossoms are golden and crunchy, about 3-4 minutes. Transfer blossoms to paper towels. Repeat with remaining batches of blossoms. Be sure that oil returns to 360°F temperature before cooking each batch of blossoms.
  • Season with additional kosher salt to taste and serve.

Notes

Swirls of Flavor Recipe Tips
  • Add shredded mozzarella cheese
  • Serve with a dipping sauce
  • Sprinkle with thinly sliced fresh basil before serving
  • Sprinkle with shredded Parmesan before serving

Nutrition

Calories: 858kcal | Carbohydrates: 13g | Protein: 8g | Fat: 87g | Saturated Fat: 15g | Cholesterol: 40mg | Sodium: 258mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg