Description

This Crispy Blossoms with Saffron Honey Drizzle delivers a delightful crunch, followed by a creamy, savory filling, all finished with a touch of aromatic sweetness. It’s a perfect dish for making family dinners feel a little more gourmet, or as a showstopping appetizer.

Ingredients

Scale

12–15 medium squash blossoms
1 cup whole milk ricotta cheese (240 g) (or goat cheese, mascarpone, crumbled feta, or dairy-free cream cheese alternative)
1 cup all-purpose flour (120 g) (or a 1:1 gluten-free flour blend)
0.5 cup very cold sparkling water (120 ml)
0.25 teaspoon saffron threads
0.25 cup local honey (60 ml) (or maple syrup)
3–4 cups neutral oil (700–950 ml) (e.g., canola, grapeseed)
Salt, to taste
Black pepper, to taste
1 tablespoon finely chopped fresh herbs (such as chives), optional

Instructions

Prepare Blossoms: Gently open each squash blossom. Carefully remove the pistil (from female blossoms) or stamens (from male blossoms), then pat the blossoms very dry with paper towels.
Make Filling: In a small bowl, combine ricotta cheese, optional finely chopped herbs, a pinch of salt, and a dash of black pepper. Mix until just combined. Using a small spoon, gently stuff each blossom with about 1 tablespoon of the mixture, being careful not to overfill.
Prepare Batter: In a medium bowl, whisk together all-purpose flour and a pinch of salt. Gradually whisk in the very cold sparkling water until a smooth, slightly thick batter forms (like pancake batter).
Heat Frying Oil: Pour neutral oil into a sturdy 10-inch skillet or Dutch oven, ensuring it’s about 1 inch deep. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C).
Fry Blossoms: Dip each stuffed blossom into the batter, letting any excess drip off. Carefully place 2-3 battered blossoms into the hot oil, ensuring not to overcrowd the pan. Fry for 1-2 minutes per side until they turn a beautiful golden brown and look wonderfully crispy. Fry in small batches to maintain consistent oil temperature.
Drain and Drizzle Honey: Using tongs, transfer the fried blossoms to a wire rack set over paper towels to drain excess oil. While they’re still warm, gently warm honey with saffron threads in a small saucepan for 1-2 minutes until fragrant.
Serve Immediately: Drizzle the saffron honey over the warm crispy blossoms immediately. These are best enjoyed right away for peak flavor and texture.

Notes

Seek out local, organic squash blossoms for best flavor and freshness; handle them gently and check inside for insects. For a lighter option, consider lightly baking or air frying (375°F/190°C for 10-15 minutes, turning once), though crispness may vary. To prevent soggy blossoms, ensure your oil is at the correct temperature (350-360°F/175-180°C) and avoid overcrowding the pan. If batter is too thick, add a splash more sparkling water; if too thin, sprinkle in a teaspoon more flour. To prevent filling from leaking, avoid overfilling and gently twist the top of the blossom closed.

Prep Time: 25 minutes
Cook Time: 27 minutes
Category: Appetizer
Method: Frying
Cuisine: General

Nutrition

Serving Size: 1 blossom
Calories: 135 calories
Sugar: 5 g
Sodium: 120 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 15 mg

Keywords: squash blossoms, crispy, saffron honey, appetizer, fried, ricotta, easy dinner, gourmet, seasonal, summer