Step 1: Prepare the Squash Blossoms
Gently rinse the squash blossoms under cool water and pat them dry with paper towels.
Carefully open each blossom and remove the pistil from the center without tearing the petals.
Step 2: Make the Filling
In a medium bowl, combine the ricotta, mozzarella, Pecorino Romano, basil, garlic, salt, and black pepper.
Mix until smooth and well combined.
Step 3: Stuff the Blossoms
Transfer the cheese mixture to a piping bag or use a small spoon.
Fill each blossom about two-thirds full, then gently twist the petals closed to keep the filling inside.
Step 4: Prepare the Batter
In a mixing bowl, whisk together the flour, baking powder, and salt.
Gradually pour in the ice-cold sparkling water while whisking until you have a smooth batter with the consistency of heavy cream.
Step 5: Heat the Oil
Pour about 2 inches of oil into a deep skillet or saucepan.
Heat the oil to 350°F (175°C).
Step 6: Fry the Blossoms
Dip each stuffed blossom into the batter, allowing any excess to drip off.
Carefully place them into the hot oil a few at a time.
Fry for 2–3 minutes per side, or until crisp and golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Step 7: Serve
Serve immediately while hot and crispy.
Garnish with fresh basil, a sprinkle of grated Pecorino Romano, and freshly cracked black pepper if desired.
Tips
- Use squash blossoms the same day you purchase or harvest them for the best texture.
- Keep the batter very cold for an extra light, crispy coating.
- Pair with warm marinara sauce, garlic aioli, or a squeeze of fresh lemon for added flavor.
- Leftovers are best reheated in an oven or air fryer to restore their crispness.
