Name: Crispy Stuffed Squash Blossoms with Herbed Ricotta, Sweet Corn & Lemon Cream Sauce
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 fresh squash blossoms, cleaned; 1/2 cup whole milk ricotta cheese (drain if watery); 1/3 cup fresh sweet corn kernels (raw, about 1 ear); 1/4 cup finely diced zucchini or yellow summer squash; 2 tbsp finely chopped fresh basil; 1 tbsp finely chopped fresh chives; 1/2 tsp lemon zest; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1 large egg, lightly beaten (divided use); 1/2 cup all-purpose flour; 1/4 cup cold sparkling water; 1/4 cup grated Parmigiano Reggiano, plus more for garnish; Vegetable oil, for frying; 6 ounces fresh stuffed pasta (like cheese ravioli or tortellini); 1/2 cup heavy cream; 1 tbsp unsalted butter; 1 tbsp fresh lemon juice; 2 tbsp chopped flat-leaf parsley

Crispy Stuffed Squash Blossoms with Herbed Ricotta, Sweet Corn & Lemon Cream Sauce

TenderMelon9734

This summery recipe celebrates the height of Minnesota farmers market season by combining delicate squash blossoms with a vibrant, herby ricotta and sweet corn filling. The use of sparkling water and resting the batter gives the fried blossoms an ultra-light, crisp shell. Paired with your favorite cheese-stuffed pasta and a tangy lemon cream sauce, this dish is an elegant vegetarian centerpiece with playful textures and garden-fresh flavor. Perfect for a sunny evening, it’s equally impressive for a date night or a special summer dinner with friends.

Ingredients

Instructions

Gently rinse squash blossoms, remove stamens, and pat dry. Set aside.
In a bowl, mix ricotta, sweet corn, zucchini, basil, chives, lemon zest, salt, pepper, and half the beaten egg (reserve the other half for batter). Stir in Parmigiano Reggiano. Taste and adjust seasoning if needed.
Carefully stuff each blossom with 1-2 tsp of filling, twisting petals to seal. Lay on a tray.
For the batter: Whisk together flour, sparkling water, and remaining half egg until just combined (lumps okay). Rest the batter 10 minutes for better texture.
Heat 1/2 inch oil in a wide skillet over medium-high until shimmering (350°F).
Dip each stuffed blossom into batter, allowing excess to drip off. Fry in batches 1-2 min per side, until golden and crisp. Drain on paper towels and sprinkle lightly with salt.
Boil stuffed pasta per package directions. Drain.
For sauce: In a small pan, bring heavy cream to a simmer. Whisk in butter and lemon juice. Simmer 2-3 minutes until slightly thickened. Stir in parsley. Taste and add salt/pepper as needed.
To serve: Spoon lemon cream sauce onto plates. Arrange cooked pasta on one side, fried squash blossoms on the other. Garnish with extra Parmigiano Reggiano, basil, and a little lemon zest.