Fried Squash Blossoms

gluten free fried squash blossoms

We’ve never met a gardener who grew too little summer squash. Picking some of the blossoms for this recipe will help to curb an overabundant harvest and may even make your squash plants healthier. A few summers ago, some close gluten-free friends got together to fry things in a potluck style. Frying can feel like a big undertaking, so it’s great to make a group event of it. We like frying outside, under the stars, where splatters of grease may be magically cleaned by racoon tongues in the night. Start with Oysters in Cornflake Batter and Fried Tomatillos with Red Onion Salad. Add some French fries to the mix and bring along these blossoms stuffed ahead of time. Batter and fry them just before eating.


  • 8ounces sheep or full fat ricotta
  • 1ounce freshly grated parmesan cheese
  • 1ounce freshly grated pecorino romano
  • freshly ground pepper
  • 10fresh squash blossoms
  • 12cup club soda
  • 34cup white rice flour
  • canola oil, for frying
  • sea salt
  • Combine all of the cheeses together in a bowl, season with a few grinds of pepper. Transfer the cheese mixture to a plastic bag or a piping bag. Cut a small corner off of the bag.
  • 2
  • Gently open the squash blossoms, making sure they don’t have any bees or dirt inside of them. Spread the petals and fill with cheese mixture. The cheese should fill the base of the flower--don’t fill beyond where the petals begin to separate. Pinch the top of the flower closed. Fill all flowers and set aside. The blossoms may be stored in the fridge in an airtight container for up to 3 hours at this point.
  • 3
  • Fill a pot or deep fryer with about 4 inches of canola oil. Heat to 350 degrees. Set up a sheet pan with a bed of paper towel for blotting the blossoms once they are fried, set aside. In a medium bowl, mix the club soda and rice flour to a pancake batter consistency (add soda gradually as you may need to use a little less soda).
  • 4
  • Dip each of the blossoms in the batter one at a time. Shake the extra batter off and place each blossom directly into hot oil, frying in a single layer, in batches, for about 3 minutes. The batter will be crisp but will not get very deeply golden. Remove to the bed of paper towel. Sprinkle with sea salt immediately and serve.