Stuffed Squash Blossoms

Susanne Guirakhoo gave us this recipe to use those beautiful and tasty squash blossoms from Flats Mentor Farms – they are delicious!



Enough for 10 flowers

  • 1/2 cup ricotta cheese
  • 1/2 cup cream cheese
  • 1/2 cup feta cheese
  • lots of herbs


  • 1 cup sparkling water (can use beer instead)
  • 1 cup flour


  1. Cream the cheese together. Carefully put inside the squash blossom using a pastry bag or ziplock bag cut off at one of the corners.
  2. Mix batter and coat the filled squash blossom.
  3. Heat a shallow fry pan with about 1” of grape seed oil until it is hot enough when you put in a drop of batter in and sizzles.
  4. Place the filled coated, filled squash blossoms into the hot oil, turn when lightly browned. It will be about 3 minutes per side.