How to Make Ricotta-Stuffed Squash Blossoms, with a Helpful GIF

Delicate squash blossoms are a farmers’ market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they’ll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite–Ricotta-Stuffed Squash Blossoms–as soon as you get home.

Mix together ricotta, mozzarella, and chives; season with salt and pepper. Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into squash blossoms. Place breadcrumbs in a baking dish. Lightly beat eggs in another dish. Heat oil in a large skillet over medium-high heat. Dip blossoms in egg, then breadcrumbs. Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

Pro Tips for Making Ricotta-Stuffed Squash Blossoms

1. Use the little bit of stem as a handle as you dip into the egg.

2. Roll the blossoms gently in the breadcrumbs.

3. When they’re golden, flip to crisp the underside.

How to Make Ricotta-Stuffed Squash Blossoms, with a Helpful GIF

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