Low FODMAP Ricotta-Stuffed Squash Blossoms
Total time35 min
Prep time20 min
Cook time15 min
4.5(12)
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Learn more →Ingredients
4 servings
For the filling
- 12 squash blossoms, stamens removed, gently rinsed and patted dry
- 1 cup whole-milk ricotta
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt
For the batter
- ¾ cup rice flour
- ½ tsp fine sea salt
- ¾ cup cold sparkling water
For frying
- ⅓ cup olive oil, for frying
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
In a mixing bowl, stir together the ricotta, basil, chives, parsley, and 1/4 tsp fine sea salt until evenly combined and smooth.
- 2
Transfer the filling to a pastry bag or a zip-top bag with one corner snipped off. Gently open each squash blossom and pipe about 1 tablespoon of filling inside, stopping about 1/2 inch from the tip. Twist the petal tips together to seal. Set the filled blossoms on a plate in a single layer.
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