Italian · Lunch
Fried Squash Blossoms (Gluten-Free)
Squash blossoms are stuffed with ricotta and lemon zest, dipped in a gluten-free rice-flour batter, and fried until golden and crisp. The creamy filling stays warm against delicate petals, finished with sea salt and parsley.
$5
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
396Calories
11.1gProtein
26.1gFat
34.2gCarbs
2.7gSugar
2gFiber
410mgSodium
50mgChol
6.8gSat Fat
350mgPotassium
186mgCalcium
2mgIron
0.3mcgVitamin B12
21mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Gently open each squash blossom, remove the inner stamen with your fingers, and pat dry with paper towel.
2
Build
Stir the ricotta with lemon zest, salt, and pepper until smooth, then spoon about a teaspoon into each blossom and gently twist the petal tips closed.
3
Chill
Rest the stuffed blossoms in the fridge for 10 minutes so the ricotta firms slightly.
4
Whisk
In a bowl, whisk rice flour and cornstarch together, then pour in chilled sparkling water and whisk until a thin, lump-free batter forms.
5
Fry
Heat vegetable oil in a small deep pot to 350°F, dip each blossom into batter, and fry in batches of 2–3 for 2–3 minutes, turning once, until golden and crackling-crisp.
6
Drain
Lift the blossoms onto paper towel with a slotted spoon and let rest 1 minute.
7
Plate
Arrange the fried blossoms on a small plate, sprinkle with salt and parsley, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 7-8 blossoms squash blossoms
- 2/3 cup160g ricotta
- 1 1/2 tsp1 1/2 tsp lemon zest
- 2/3 cup80g rice flour
- 5 tbsp40g cornstarch
- 1 cup240ml chilled sparkling water
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 cup480ml vegetable oil, for frying
- 2 tsp2 tsp parsley
