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stuffed squash blossoms
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Mexican Fried Stuffed Squash Blossoms

A recipe my mom told me on the phone some years ago inspire these fried stuffed squash blossoms. I added a little twist to this tasty appetizer by combining a little Serrano pepper and onion to the Ricotta mix.
Course Appetizers
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings as an appetizer
Calories 96kcal


  • 16 Squash Blossoms
  • 2 tablespoons chopped white onion
  • 1 Serrano pepper minced optional
  • 1 tablespoon of oil
  • 1 tablespoon chopped parsley
  • 1- cup ricotta cheese
  • 1 Large egg
  • ⅓- cup flour
  • ¼ cup of beer
  • Salt and pepper
  • Oil for frying


  • Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
  • Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent.
  • Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
  • Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
  • To prepare the batter, mix in a bowl, one large egg, ⅓ cup of flour, ¼ cup of clear beer. (If you do not have a beer, use milk and a ⅓-teaspoon of baking powder.) Mix everything well.
  • Heat the oil to medium-low temperature since the flowers are very delicate.
  • As soon as the oil is hot, grab each flower from its stem and submerge in the batter mixture to cover completely, next step place the flower in the oil, and repeat this process with the other flowers trying not to pile them in the pan.

Cook for a minute and a half or until you see the light brown color, turn and cook in the same way. Remove and place the fried stuffed squash blossoms on a plate covered with paper napkins or on a wire rack.


    • Goat cheese is also used instead of ricotta.
    • You can use purple onions or green onions, instead of white onions.
    • Other options, if you do not have parsley is to use cilantro, Epazote or even oregano.


    Calories: 96kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 34mg | Potassium: 46mg | Vitamin A: 295IU | Vitamin C: 2.3mg | Calcium: 68mg | Iron: 0.5mg