Buffet Ricotta-Stuffed Squash Blossoms

Pumpkin flowers stuffed with ricotta Buffet are a treasure of the farmers market. Look for vegetation with perky and intact petals and a generous duration of the stem nevertheless connected. Wrap them in wet paper towels and store them in a zipper bag; they will keep this way in the fridge for a few days. Or completely bypass the storage and turn it directly into a chewing paste as soon as you get home. – Alison Roman

Buffet Ricotta-Stuffed Squash Blossoms

Buffet Ricotta-Stuffed Squash Blossoms


    • 6 ounces ricotta
    • 2 ounces grated mozzarella
    • 2 tablespoons chopped chives
    • Salt and pepper
    • 8 squash blossoms, stamens removed
    • 1 cup plain dry breadcrumbs
    • 2 large eggs
    • 1/4 cup olive oil


    1. Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
    2. Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
    3. Dip blossoms in egg, then breadcrumbs.
    4. Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.
Cooks’ Notes: Use the little bit of steam as a handle as you dip into the egg. Roll the blossoms gently in the breadcrumbs. When they’re golden, flip to crisp the underside.

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