Fried Ricotta-Stuffed Squash Blossoms

Squash blossoms—also known as zucchini blossoms—are a seasonal delight. Usually found from late spring to early autumn at farmers' markets (or your own garden!), they are mild in flavor and a sight to behold. My favorite way to cook them is stuffed with ricotta, lightly battered, and pan-fried. Once they're nicely crisp and golden on the outside, you can take it one step further and melt them into a mozzarella quesadilla to transform them from an appetizer to a stand-alone meal.

Take note that squash blossoms do not keep well—once picked, try to use them within 48 hours. The fresher they are, the better they will look and taste! To store in the fridge overnight, arrange in a single layer between paper towels to help wick away excess moisture that might make them wilt faster.

If you give this recipe a try, please let us know how you liked it down in the comments below, and be sure to share your favorite ways of using these flowers. For more seasonal recipes, check out our easy summer meal ideas.