Stuffed With Lemon Garlic Ricotta, Basil, Honey Recipe

Prepare filling

In a medium bowl, combine 1 cup whole-milk ricotta, 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1 tsp olive oil and 1 tsp honey. Add 1 clove garlic, very finely grated, and 8 leaves basil finely chopped. Season with 1/2 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Stir until smooth and homogenous. Taste and adjust salt, lemon or honey balance — the filling should be bright, slightly tangy and just a touch sweet. Transfer filling to a piping bag or small resealable plastic bag with a corner snipped (or a small spoon) and chill while you prepare blossoms.

Gently inspect 12 squash blossoms. Open each blossom gently and remove the central pistil/stamen (for male blossoms the stamen may be removed whole; for female blossoms remove carefully) and any insects. Wipe petals gently with a damp paper towel if needed. Trim the stem to about 1/2 inch so blossoms sit flat. Keep blossoms whole.

Using the piping bag or spoon, fill each blossom with approximately 1 to 1 1/2 tablespoons of the chilled ricotta mixture. Do not overfill — you want the petals to close over the filling. Twist the top of the petals gently to seal; if needed, use a small strip of basil leaf to tie or secure with a toothpick (optional). Place filled blossoms on a plate in a single layer and chill for 10 minutes to firm.

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder and 1 tsp fine sea salt and 1/4 tsp black pepper until evenly combined.

Add about 4 ice cubes to 1 cup cold sparkling water to chill it briefly and pour the water into the dry ingredients. Whisk briefly just until a slightly lumpy batter forms — do not overmix; a light batter helps make a crisp shell. Batter should be thick enough to coat the back of a spoon but still fluid. If batter seems too thick, add 1-2 tbsp more sparkling water; if too thin, whisk in 1 tbs flour.

Heat a wide, heavy-bottomed skillet or Dutch oven over medium-high heat and add 4 cups neutral oil. Heat oil to 350°F (175°C) — if you don't have a thermometer, test by dropping a small bit of batter into oil; it should sizzle and rise slowly without burning immediately.

Working in batches (do not overcrowd), holding each filled blossom by its stem, dip it into the batter to coat completely, allowing excess to drip back into the bowl. Carefully lower the coated blossom into the hot oil, stem up if possible. Fry 3–4 blossoms at a time for about 2 to 3 minutes, turning once with tongs so batter browns evenly, until golden and crisp. Adjust heat as needed to maintain 350°F. Use a slotted spoon or tongs to transfer fried blossoms to a paper-towel-lined tray to drain.

Keep finished blossoms warm in a low oven (200°F / 95°C) on a rack while you fry remaining batches. Reheat oil between batches if needed and refresh batter temperature (cold batter yields crisper results).

Arrange fried blossoms on a serving platter. Drizzle lightly with 1 tsp honey distributed across the 12 blossoms (about 1/8 tsp per blossom) or serve extra honey on the side for guests to drizzle to taste.

Finish with a few torn basil leaves scattered over the blossoms and a small pinch of flaky sea salt to taste. Serve immediately with lemon wedges alongside for squeezing over just before eating.