You NEED to make these!! Vegan Fried Stuffed Squash Blossoms #farmersmarket #farmersmarketfinds

Makes: 12-15 blossoms
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Filling:

12–15 fresh squash blossoms
8 oz vegan ricotta (such as Kite Hill)
½ cup fresh oregano leaves
½ cup chopped garlic scapes
⅓ cup fresh thyme leaves
½ cup chopped spring onions
¼ cup chopped chives
Juice of 1 lemon
Freshly cracked black pepper, to taste
Pinch of sea salt
1½ cups all-purpose flour
1 cup cold seltzer water
Pinch of salt
3 cups avocado oil (or enough to deep-fry)
Flaky sea salt, for topping
Instructions

1. Prepare the Blossoms:
Gently clean the squash blossoms by brushing off any dirt with a soft towel or cloth. Carefully remove the stamens inside without tearing the petals. Set aside.

2. Make the Filling:
In a medium bowl, combine the vegan ricotta, oregano, garlic scapes, spring onions, thyme, chives, lemon juice, cracked pepper, and a pinch of salt. Mix well until creamy and evenly combined.

3. Stuff the Blossoms:
Using a small spoon or piping bag, gently fill each blossom with about 1 tablespoon of the ricotta mixture. Twist or fold the tops of the petals slightly to seal. Be gentle—they’re fragile!

4. Make the Batter:
In a separate bowl, whisk together the flour, seltzer water, and a pinch of salt until just combined. Don’t overmix—it’s okay if it’s a little lumpy.

5. Fry the Blossoms:
Heat the avocado oil in a deep pan over medium-high heat until it reaches 350°F (175°C). Dip each stuffed blossom into the batter, letting any excess drip off, then carefully lower into the hot oil. Fry in batches for 2–3 minutes per side, or until golden and crispy.

6. Drain and Finish:
Transfer the fried blossoms to a paper towel–lined plate to drain. While still hot, sprinkle generously with flaky sea salt.

Best enjoyed immediately while crispy! Serve as an appetizer, or alongside a fresh green salad for a light summer meal.

#farmersmarket #farmersmarketfinds #homecookingisthebest #easyrecipe

We’re in the middle of a heat wave here in New York City. I’m literally boiling, but the produce is booming. So, let’s figure out what we’re doing today. I feel like I would love to make fried zucchini flowers. They’re like my favorite thing to eat in the summer. I really want to take the ones that are longer. They’ll be much easier to stuff the vegan ricotta inside. I think I’m going to get some oregano and some parsley. Maybe just a few spring onions. Let’s go home. Let’s cook and get into the AC. We’re back home in the air conditioning. We have our squash blossoms and all of our beautiful herbs. First, I’ll add my ricotta to a large bowl. We’re going to finally chop our garlic scapes. Next up, we’re just adding our spring onion. I’m never too precious in the kitchen. I always say just cook with what you have and what’s available to you. And finally, just a few chives. And now we get to mix. You want to remove the steaming that’s inside. And you can create a little opening on one of the sides. It’s actually really easy to make a piping bag out of a ziploc bag. You’re just going to add your mixture into the corner. Then I’ll just kind of twist them. And then we just cover our squash blossoms with our batter. And now we fry. And voila, our fried squash blossoms are looking so beautiful. These are perfect to serve when you’re hosting. And honestly, you’ll want to make a lot of them because they’ll be gone within minutes. I really hope you make these.