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I know what you’re thinking: squash blossoms in late September? Am I out of my mind? Maybe. But hear me out. I found the best-looking squash blossoms I’ve ever come across at the farmer’s market on Saturday, and they were $5 for 3 big bunches and the sweet corn stand was still going for the season on the corner, so you can’t expect me to pass that up. I’ve been waiting to recreate a dish I had at Monteverde in Chicago last month, so here we are…with a recipe…for squash blossoms…with sweet corn…in almost October.

I get it—it’s technically the end of squash blossom season, but if you’re lucky, you might still find a stash at your local farmers’ market or, dare I say it, a friendly neighbor’s garden (or your own?). Either way, if you can track some down, these Crab and Ricotta-Stuffed Squash Blossoms are worth the hunt. Trust me, you’ll want to savor every last bite of this seasonal gem. I can easily take down five or six of these.

I’m not going to lie—Crab and Ricotta-Stuffed Squash Blossoms are a bit of a project. We’re talking delicate flowers that need to be carefully cleaned, filled with a luxurious mixture of creamy ricotta, sweet crab, and charred corn, and then fried to crispy perfection. But let me tell you—when you take that first bite, with the crispy shell giving way to a warm, savory filling, you’ll forget all about the time spent prepping these delicate beauties. This version is the ultimate seasonal treat, especially when you want to knock the socks off your guests. If you can still get your hands on squash blossoms this late in the season, you’ve got to make these.

A Bite of History: The Story Behind Stuffed Squash Blossoms

Stuffed squash blossoms aren’t exactly new on the culinary scene. Originating in Italian cuisine, fiori di zucca are traditionally filled with simple ingredients like ricotta or mozzarella, lightly battered, and fried until perfectly crispy. While the filling is usually humble, the flavor payoff is extraordinary—delicate, creamy, and melt-in-your-mouth perfect.

In Mexico, squash blossoms, or flor de calabaza, are a beloved ingredient in soups, quesadillas, and tamales. Their subtle, earthy flavor makes them incredibly versatile, and their seasonal nature makes them feel extra special—almost like a limited-edition ingredient you’ve got to savor while you can.

What Makes This Recipe Special

Now, let’s talk about this version. I’m taking those classic Italian roots and giving them a seafood twist with jumbo lump crab meat, along with a creamy base of ricotta and mascarpone. Throw in some charred sweet corn, fresh herbs like basil and mint, and you’ve got a filling that’s both light and luxurious. We’re not stopping there—because these delicate blossoms get fried to crispy perfection in a light, airy batter that’s just begging for a drizzle of honey and a sprinkle of shichimi togarashi or controne pepper for a little extra flair—and because that’s how it was served at Monteverde.

Monteverde is a modern Italian restaurant in Chicago’s West Loop, led by Chef Sarah Grueneberg. Known for its inventive takes on traditional Italian dishes, Monteverde has become a standout in the city’s food scene, blending authentic Italian techniques with global influences. The pasta here is legendary—often made fresh in-house and served with creative, flavorful twists. Whether you’re diving into a simple cacio e pepe or something more adventurous like their squash blossoms, Monteverde delivers a dining experience that feels both familiar and thrillingly unexpected. I tried several dishes there, from these squash blossoms and an artichoke and sunchoke crostini to a sweet corn agnolotti with fresh truffles. It’s a must-visit for anyone looking to explore Italian cuisine with a contemporary flair.

The Sensory Experience

Picture this: You take your first bite. The crispy, golden exterior gives way to a warm, creamy filling that’s laced with the sweet brininess of crab and the subtle pop of roasted corn kernels. The ricotta and mascarpone lend a rich, smooth texture, while the lemon zest and fresh herbs brighten everything up. Drizzled with honey and sprinkled with spicy pepper and Parmesan, you get a sweet, savory, spicy flavor explosion. It’s the perfect combination of crunch, creaminess, and a little heat—basically everything you want in a bite of food.

And if that description doesn’t have you racing to your kitchen, I’m not sure what will.

An Overview of the Recipe

Let’s be honest—this recipe is a bit fussy and time-consuming. You’ve got delicate squash blossoms that need to be prepped just right, carefully filled one by one with that creamy ricotta and crab mixture, and then fried to golden perfection. It’s not exactly a weeknight quick fix. But when you bring these out, crispy and drizzled with honey, they are an absolute showstopper. The kind of dish that makes your guests’ jaws drop and will have them talking about your cooking for days. So, yeah, it’s a labor of love, but when it’s for company? Totally worth the effort.

If you’re feeling a bit intimidated by the idea of prepping, filling, and frying these squash blossoms all in one go, don’t worry—you can make it easier on yourself by breaking it up. You can fill the blossoms ahead of time and pop them in the fridge for up to a few hours before frying. This way, you’re not juggling everything at once when your guests are arriving. Plus, chilling the filled blossoms helps firm up the filling, which makes frying a breeze and keeps them from exploding in the oil. So, yes, this recipe is a bit of a project, but with a little planning, you can save your sanity and still impress everyone at the table! You can also easily scale this recipe us to serve more. In fact, when I was testing this recipe, I made a double batch—one, because I had so many squash blossoms from the market, and two, because if I’m going to go to the trouble of making these, I might as well make a ton. You can reheat them in the air fryer for a few minutes to recrisp them, too!

For the filling, you’ll mix together ricotta, mascarpone, lemon zest, fresh basil and mint, a little Parmesan, and some charred corn for texture and sweetness. Then, fold in lump crab meat for that subtle seafood flavor that pairs so well with the creamy filling.

Once you’ve gently stuffed the blossoms, they get dipped in a light batter made with flour, baking powder, and club soda, then fried until golden. Right out of the oil, they get a drizzle of honey and a sprinkle of your favorite finishing touches—like shichimi togarashi or minced chives.

Equipment Needed

Tips and Tricks for Perfect Fried Squash Blossoms

Prepping the blossoms: Removing the stamen from squash blossoms is crucial because it can have a bitter flavor, which throws off the delicate, creamy balance of your stuffing—and is unpleasant to eat to say the least.
Filling the blossoms: Handle them delicately! They’re fragile flowers, and you don’t want to rip them apart. But don’t stress too much—if they tear, you can gently reform them around the filling. It’s all going to get fried, and we all know fried food solves most problems.
Chill the filling: Once you’ve stuffed those blossoms, let them chill in the fridge for about 30 minutes. This not only firms up the filling (so it doesn’t explode in the oil) but also gives you some time to get your frying station set up. Win-win!
The batter: You want your batter to be the consistency of loose pancake batter. If it’s too thick, add a bit more club soda; if it’s too thin, a little extra flour will do the trick.
Frying: You’ll want to fry these in batches and eat them almost immediately after they come out of the oil. This isn’t a “make ahead and serve later” kind of dish—these blossoms demand your attention now. Fry, eat, repeat.
Finishing touches: The honey drizzle might sound strange, but trust me—it’s the perfect finishing touch. That little hint of sweetness brings out the natural flavor of the squash blossoms and balances the savory filling.

Sure, this recipe takes a little time, but the payoff is huge. These crispy, golden blossoms with their creamy, crab-filled centers are sure to be the highlight of any gathering. Whether you’re looking to impress company or just feel like treating yourself to something a little extra, this dish delivers on every level. So, grab some squash blossoms while you still can, and get frying.

Squash blossom season is fleeting and they have a short shelf life once picked, but that’s what makes this recipe so special. If you’re lucky enough to find some late-season blooms, jump on it. And if not? Bookmark this recipe for next year—you won’t regret it.

Happy cooking!

Crab and Ricotta-Stuffed Squash Blossoms (Fiori di Zucca)

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Author: Amanda
Yield: 4 to 6 servings

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Description

Indulge in crispy, golden Crab and Ricotta-Stuffed Squash Blossoms filled with creamy ricotta, sweet crab, and charred corn. This late-season recipe is the perfect showstopper for any gathering. Learn how to prepare and fry these delicate blossoms for a dish that’s sure to impress!

Ingredients

Scale

FILLING:

12–16 very fresh squash blossoms, preferably used the day they are picked
3 ounces whole-milk ricotta
3 ounces mascarpone cheese
1 small garlic clove, coarsely chopped
Zest of 1/2 lemon
1 egg yolk
1 ounce ground Parmesan* (about 1/3 cup), plus more for serving
2 tablespoons each fresh basil and mint
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ear fresh sweet corn, charred over a gas burner or under the broiler, kernels cut from the cob (or 1/2 cup corn kernels, preferably the roasted ones from Trader Joe’s)
4 ounces jumbo lump crab meat

BATTER:

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
5 ounces club soda
Vegetable or peanut oil, for frying

TO SERVE:

Honey, for drizzling
Shichimi togarashi, controne pepper, finely minced fresh chives, and ground Parmesan, for sprinkling, if desired

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Instructions

To prepare the squash blossoms: You can either completely remove the stem or leave about 1-1/2” as a “handle” for frying and serving. Remove the stamen (fuzzy-looking yellow part) at the base of the flower; you can do this with either your fingers or a pair of long tweezers. Take care to avoid destroying the flower, but don’t worry if you rip some; you can reform the blossom around the filling later. Gently rinse and dry the blossoms.
For the filling: Combine the ricotta and mascarpone cheeses, garlic, lemon zest, and egg yolk in the bowl of a food processor. Process for about 1 minute, until as smooth as possible, scraping down the sides of the bowl once. Add in the ground Parmesan, basil, mint, salt, and pepper, and pulse 10–15 times to incorporate (you should see the herbs running throughout the filling). Transfer the filling to a medium mixing bowl and fold in the corn kernels and crab meat. If raw eggs don’t freak you out, you can taste the filling for seasoning at this point and adjust as necessary. Transfer the filling to a gallon Ziplock bag or pastry bag fitted with a round pastry tip that is big enough to pass the crab through but small enough to fit in the top of the squash blossoms. Snip the corner where you will push the filling out if using a Ziplock bag.
To fill, gently open the top of the blossom and insert the tip of the bag as close to the base as possible. Squeeze filling in while moving the bag up the flower; you want to add about 1–2 tablespoons depending on the size of the flower, stopping when you reach the start of the frilly tips. Gently squeeze the filled part of the flower to adhere and twist the tops closed. Transfer to a small baking sheet. Once all the blossoms are filled, refrigerate for at least 30 minutes to chill the filling (this will help prevent it from exploding out of the flowers during frying.
If you have trouble using the method in step 3, you can also gently split one side of the flower and fill. Just reform the flower around the filling to completely cover it, pressing to adhere the filling to the blossom.
When you’re ready to fry, heat about 2-1/2 to 3 inches of oil over medium heat in a wok (best option) or another heavy-bottom, high-sided pan. You’re not quite deep frying, but you need more oil than you would use for a shallow fry.
While the oil heats, prepare the batter: Combine all the ingredients in a medium mixing bowl, whisking to thoroughly combine. The mixture should be the consistency of a loose pancake batter; you can add a bit more club soda or flour as needed to achieve this consistency.
You’ll need to fry these in batches and plan to eat them almost immediately after they come out of the oil! When the oil reaches 350°, dip 6–7 squash blossoms in the batter, ensuring they are fully coated and allow the excess to drip off, then carefully transfer to the oil. Fry, flipping occasionally, for 3 to 3-1/2 minutes or until the blossoms are lightly golden and crispy. Transfer to a wire rack set over a sheet pan and season with kosher salt. Eat within 1–2 minutes of frying, but be careful with the hot filling!
To serve, drizzle with honey, then sprinkle shichimi togarashi, controne pepper, finely minced fresh chives, and ground Parmesan over top, if desired.