Stuffed Squash Blossoms with Basil

These stuffed squash blossoms are tender, seasonal and delicious. They make a terrific first course. As impressive as they are they are actually quite simple to make.

Stuffed Squash Blossoms with Basil 

Print This Recipe Total time Yield 10Source Adapted from Martha Stewart LivingPublished


  • ½ cup fresh ricotta cheese
  • salt and pepper
  • 20 large fresh basil leaves
  • 10 ½ cubes of mozzarella cheese
  • 10 squash blossoms
  • canola oil, enough to fry at 3 inches deep
  • 2 large eggs, lightly beaten
  • .75 unknown cornmeal, ground fine


Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.

Transfer the ricotta to a small bowl and season it with ½ teaspoon each salt and pepper; stir until smooth. 

Lay 1o basil leaves out on a work surface. Drop about1 tablespoon ricotta onto 1 basil leaf. Place a mozzarella dice on top of ricotta. Then top it with another basil leaf, sandwich-style. 

Carefully open 1 squash blossom removing the stamen if necessary​.Place the stuffed basil leaf inside blossom. Press the blossom closed to seal. Repeat with remaining basil leaf stacks and squash blossoms.

Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat.

Fry in batches of 2 to 3 until golden, about 1 ½ minutes. Transfer to paper towels using a slotted spoon; let drain. Season with sea salt. Serve immediately.