These crispy, golden squash blossoms are stuffed with a creamy blend of ricotta, mozzarella, Pecorino Romano, and fresh basil, then lightly battered and fried until perfectly crisp. They’re a classic Italian appetizer that’s irresistible served warm.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4–6
Ingredients
For the Filling
- 12 fresh squash blossoms
- 1 cup whole milk ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Pecorino Romano cheese
- 6–8 fresh basil leaves, finely chopped
- 1 small garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
For the Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup ice-cold sparkling water (or cold water), plus more if needed
For Frying
- Vegetable or canola oil
