Air Fried Stuffed Squash Blossoms
Squash blossoms, also known as zucchini flowers, are a rare but delicious summertime delight. If you don’t know what they are, they are…just that, the flowers that grow that eventually turn into zucchini or yellow squash. Squash blossoms are a little hard to find, they can be spotted at farmer’s markets and specialty grocery stores, usually in late July or early August, but if you can find them then you need to try them.
Squash blossoms are often stuffed with cheese before being battered and deep fried then served with marinara sauce for dipping, essentially making them a lighter version of a mozzarella stick, but I wanted to take a slightly healthier version by air frying them, while still maintaining a crunchy outside with a creamy, cheesy inside.
Also, rather than marinara, I’m going to do a very simple step of topping my blossoms with a drizzle of olive oil and balsamic vinegar, basically creating a light dressing that will compliment the crispy blossoms very well, making for a light and delicious appetizer or snack.
Let’s do it!
Serves 2-3
1/2 cup whole milk ricotta cheese
1/4 cup finely shredded low moisture mozzarella cheese
1/4 cup finely grated Parmigiano Reggiano (or Pecorino)
3 tbsp thinly sliced fresh basil leaves
12 squash blossoms
2 egg whites
1/3 cup all purpose flour
Salt and pepper
Vegetable oil spray
Olive oil, for drizzling
Aged balsamic vinegar
Flaky sea salt
Pre-heat your air fryer to 400 degrees.
Make the filling by combining the ricotta, mozzarella, Parmigiano, and basil in a small bowl. Stir to combine, then set aside.
Remove any stems from the bottom of your squash blossoms, then gently peel open the leaves until you see the pollen-filled core in the center. You’ll want to remove that core.
Open up each blossom, then take thin spoon and scoop the ricotta filling to fill each blossom about half full, making sure to tamp it down with the back of the spoon. Once filled, use the thin petals at the top to tie each blossom like tying your shoes.
Roll each squash blossom in egg whites, then into some flour lightly seasoned with salt and pepper. Once you’ve dredged each blossom once, put them back into the egg white and again into the flour.
Spritz all of the squash blossoms with oil spray, then air fry for 8-10 minutes, checking on them frequently and flipping halfway through, or until the dredge on the outside is brown and crisp.
To serve, lay the squash blossoms onto a serving platter, then top with a drizzle of olive oil, a drizzle of balsamic, and a sprinkle of flaky sea salt. Serve immediately.
