Low Histamine Ricotta-Stuffed Squash Blossoms
Squash blossoms are one of those fleeting, gorgeous ingredients that deserve a recipe worthy of their delicate beauty, and this one absolutely delivers. Each blossom gets piped with a creamy ricotta filling brightened by fresh basil, chives, and parsley, then sealed and dipped in a light rice flour batter before hitting a hot skillet. The rice flour is a smart move here — it creates a thin, crisp coating without relying on wheat, and the cold sparkling water keeps the batter airy and delicate rather than heavy or doughy. Managing histamine levels often means steering clear of aged cheeses, fermented ingredients, and long-stored leftovers, and this recipe sidesteps all of that by leaning on fresh whole-milk ricotta and just-chopped herbs. The whole dish comes together quickly and is meant to be eaten immediately, which is actually ideal — the coating stays shatteringly crisp and the filling stays warm and pillowy right out of the pan. A pinch of flaky sea salt at the end is all it needs. This makes four servings and feels genuinely special, the kind of thing you'd order at a little Italian trattoria and then spend weeks trying to recreate at home.
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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 choppedIngredient note
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
- 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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