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Battered and fried squash blossoms are a fleeting vegetarian summer delicacy. This fresh mediterranean family treat is a beloved Italian tradition during zucchini season.
Gently rinse the squash blossoms and pat them dry, making sure to remove any dirt but preserve their shape.
In a bowl, mix ricotta cheese and fresh mozzarella with salt and black pepper until smooth; carefully stuff each blossom with about a tablespoon of filling.
In a separate bowl, beat the egg and whisk together with the flour and enough water (about 1/2 cup) to make a smooth batter; the texture should be thick but pourable.
Heat the olive oil in a deep skillet to 350°F, using medium-high heat—maintain the temperature during frying for optimal crispness.
Dip stuffed blossoms in the batter one by one, then fry in batches for about 2–3 minutes per side, turning with tongs; remove when golden and drain briefly on paper towels.
