Make Gabriel Sanchez’s Stuffed Squash Blossoms

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What to do with the dainty, delicate squash blossoms sprouting on your garden zucchini? Fry them, of course. Chef Gabriel Sanchez of The Farmhouse in Needham fills the flowers with a creamy ricotta, then dips them in a tempura batter before frying. The light, crunchy coating gives way to the soft stuffed center, and Sanchez serves the blossoms with sliced tomatoes, mache greens and a little balsamic vinegar for contrast.


Servings: 2


  • 4 male squash blossoms
  • 1 cup rice flour
  • 1 cup all-purpose flour
  • 1 cup San Pellegrino sparkling water
  • 3/4 cup ricotta cheese
  • 1/4 cup heavy cream
  • 1 tablespoon extra virgin olive oil
  • 1-2 heirloom tomatoes, sliced
  • 1 handful mache greens
  • Canola oil
  • Balsamic vinegar
  • Kosher salt & black pepper, to taste


  1. Clean the squash blossoms and remove the stamens.
  2. Stir together the rice flour, all-purpose flour and San Pellegrino in a bowl to make the tempura batter.
  3. In a separate bowl, combine the ricotta cheese, heavy cream and olive oil to make the filling. Salt and pepper to taste and pour into a piping bag.
  4. In a pan or deep fryer, heat a layer of canola oil to 350 degrees.
  5. Working in batches, fill the blossoms with ricotta cream, dip them into the tempura batter and then fry in the oil 3-4 minutes or until crispy. Serve the blossoms with tomato slices, a drizzle of balsamic and garnish with mache greens and a dollop of ricotta filling.

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