Crispy Ricotta-Stuffed Squash Blossoms with Sourdough Tempura
Delicate squash blossoms stuffed with creamy ricotta infused with fresh herbs, then encased in a crispy sourdough discard tempura batter and fried until golden. This dish combines the subtle sweetness of squash blossoms with tangy ricotta and aromatic basil, mint, and oregano, while the tempura coating provides a satisfying textural contrast. The use of sourdough discard adds depth and a slight fermented note that enhances the batter beyond standard tempura. Ideal for home cooks with access to fresh squash blossoms and sourdough starter, this appetizer shines at spring and early summer gatherings when blossoms peak. Serve as a vegetarian-forward first course, light lunch, or elegant snack. This version stands out by combining two cooking techniques—gentle herb infusion and high-heat frying—with a baker's ingredient, creating layers of flavor and texture rarely found together.
Ingredients
- 2 cups ricotta, drained overnight
- 1 shallot, diced
- 2 cloves garlic
- 2 tbsp olive oil
- 1 sprig basil
- 1 sprig mint
- 1 sprig oregano
- lemon juice(optional)
- salt
- pepper
- 13 tbsp cornstarch
- ½ cups all-purpose flourrice flour1:1gluten-freegluten-free
crispier, more delicate
- 2 ¾ oz sourdough discardactive dry yeast (1/2 tsp)1:75gleavening swap
less tang, airier crumb
- 1 pinch salt
- 1 cups sparkling water, cold
- grapeseed oil or other high heat oil, for frying
- squash blossoms, stuffed
Instructions
- 1
Dice the shallot and garlic, then sweat them in a pan until translucent.
- 2
Finely chiffonade the basil, mint, and oregano.
- 3
In a bowl, whisk together the drained ricotta, salt, pepper, olive oil, and chiffonaded herbs.
- 4
Add the shallot and garlic mixture to the ricotta and mix to combine.
- 5
Season the ricotta filling with lemon juice.
- 6
Gently pipe or spoon the ricotta mixture into the center of each squash blossom and place on a plate.
- 7
Mix the cornstarch, flour, and salt together.
- 8
Add the sourdough discard and mix lightly.
- 9
While mixing, pour in the sparkling water and continue mixing until the batter resembles a crepe consistency, loose and pourable.
- 10
Heat the oil to 190-400°F in a heavy-bottomed cast iron skillet or Dutch oven.
- 11
Lightly coat each stuffed blossom in the batter, allowing excess to drip off.
- 12
Gently place the blossoms into the hot oil and fry for 2-3 minutes per side until golden.
- 13
Remove from the pan and place on paper towels.
- 14
Season with salt and serve warm.
Tips
Drain the ricotta overnight in cheesecloth or a fine sieve to remove excess whey, resulting in a thicker, more stable filling that won't weep during frying. This step prevents soggy blossoms.
Use sparkling water at a low temperature and fold gently into the batter just before frying. The carbonation creates a lighter, crispier crust while the cold temperature keeps the batter viscous.
Pat squash blossoms dry with a clean kitchen towel before stuffing and battering. Moisture on the surface prevents the batter from adhering and causes oil splattering during frying.
Good to Know
Best served immediately while warm. Leftovers store in an airtight container in the refrigerator for up to 2 days but lose crispness quickly.
Prepare the ricotta filling up to 1 day ahead and refrigerate. Stuff blossoms no more than 4 hours before frying to prevent wilting. Prepare batter just before frying for maximum crispness.
Serve as a first course with lemon wedges and a light green salad, or as part of a vegetable-forward antipasto spread. Pairs well with crisp white wine or sparkling water with fresh citrus.
Common Mistakes
Do not skip draining the ricotta overnight to avoid a wet, unstable filling that leaks during frying.
Do not reuse batter once blossoms have been fried to avoid oil contamination affecting texture.
Do not overmix the batter to avoid developing gluten in the flour, which creates a heavy rather than light crust.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
milder, less aromatic
less tang, airier crumb
FAQ
Can I prepare the stuffed blossoms ahead of time?
Yes, stuff blossoms up to 4 hours before serving and refrigerate on a parchment-lined tray. Prepare batter just before frying. Stuffed blossoms kept longer begin to wilt and release moisture, compromising the batter crust.
What if I don't have sourdough discard?
Use 1/2 teaspoon active dry yeast mixed into the sparkling water, or substitute with club soda and increase cornstarch to 110g for structural support. The batter will lack sourdough's subtle tang and fermented complexity but will still fry crisply.
Can I freeze leftover fried blossoms?
Freeze fried blossoms in a single layer on a baking sheet, then transfer to freezer bags for up to 1 month. Reheat in a 190C oven for 5-7 minutes to restore some crispness, though texture degrades significantly after freezing.