Fried Zucchini Blossoms with Tomato Dipping Sauce


I couldn’t find any zucchini blossoms at the grocery store so I went to my nearby garden center and picked up a zucchini plant. It produced one day enough blossoms for me to fry them up. It was absolutely worth the hassle! The zucchini blossoms are delicate and dipped in homemade tomato sauce full of spices only makes them better. I recommend making your own ricotta cheese. If you have never done it before, I think you’ll be surprised how easy it is.

Fried Zucchini Blossoms with Tomato Dipping Sauce (Blog: Sunday Suppers)


1 Tbsp. olive oil

2 garlic cloves

3 tomatoes, coarsely chopped

1 tsp. sugar

2 Tbsp. apple cider vinegar

¼ tsp. cumin

pinch of ground cinnamon

pinch of red pepper flakes

1 bay leave

5 squash blossoms

½ cup ricotta cheese

1 egg yolk

2 Tbsp. fontina cheese, grated

½ tsp. lemon zest

2 Tbsp. italian parsley, chopped

½ cup flour

2 tsp. cornstarch

¾ cup seltzer water

Oil for frying (vegetable or canola)


In a small saucepan heat olive oil, cook one garlic clove until softened. Combin tomatoes, sugar, vinegar, cumin, cinnamon, red pepper, bay leaf, salt and pepper. Bring a boil over medium heat stirring often. Reduce the heat and simmer for 15 minutes until mixture thickens. Discard bay leaf and garlic. Heat oil for 375 degrees. Mince other garlic clove. Mix together ricotta cheese with egg yolk, fontina, minced garlic, lemon zest, parsley, salt and pepper. Transfer to piping bag. Gently open each blossom and pipe ricotta mixture inside. Twist end to close and refrigerate. Combine flour, cornstarch, and seltzer water. Season with a little salt. Dip stuffed blossoms in batter. Deep fry in oil until golden. Serve with tomato sauce.

Inspired by Sunday Suppers


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