Header shot of a plate of air fried stuffed squash blossoms and marinara sauce.

Air Fryer Stuffed Squash Blossoms

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Squash blossoms are a seasonal delicacy that I just can’t get enough of. Thankfully, my zucchini plant supplies them in abundance during the summer! I love a stuffed squash blossom, but I don’t make them often because I don’t like to fry things more than I have to. But when I got a new air fryer it got me thinking. Could I air fry these delicate blooms? I didn’t see why not, so I gave it a try and was thrilled with the results. So if you’re looking for a (slightly) healthier and less messy version of this timeless classic, look no further.

Where can I get squash blossoms?

If you don’t have a squash plant, these blossoms can be difficult to source. Prior to starting my garden, however, I used to find them at the farmer’s market. The flowers used for this dish are male. They come from the same plant that squash and zucchini does, so they’re not exactly rare. My guess is that they’re not ideal for grocery stores because they’re extremely fragile and have a short shelf life. But if you’re buying straight from a farmer chances are they’ll have lots that they’ll happily sell!

Does it matter what kind of squash plant my flowers come from?

Not really. You can use flowers from zucchini and yellow squash plants, or even pumpkin vines! The flowers that my pumpkin vines have produced are typically larger than the ones on my squash plants, but they’re still totally viable. If you’re using pumpkin flowers, you’ll definitely need more filling than you will if you’re using zucchini blossoms. Take that as you will. You can adjust by doubling the filling or by reducing the amount of flowers you stuff.

How exactly do I stuff my squash blossoms?

Ok so I know the idea of stuffing dainty flowers can feel daunting, but you got this. There are a couple of ways you can do it. First, wash the blossom, then remove its stamen. That part is the same regardless of which technique you choose. Alright, now the easy (but messy and imperfect) way to do it is by hand. Or with a spoon. I hesitate to prescribe a specific amount of cheese filling because squash blossoms vary in size. Some may require a couple tablespoons or filling, while others might only need a teaspoon. So follow your heart here. Anyway, gently open up the petals and stuff the flower with filling. If there’s a bit of tearing, it’ll be ok.

The harder but more precise technique is to pipe the filling in using a piping bag and tip. If you don’t have a piping bag you can use a ziplock bag. Just snip a corner off and pipe away!

For either method, close the flower back up and twirl the ends a bit to seal it up. After that, you’re good to batter and air fry!

Does it matter which air fryer I use?

Nope! Whatever air fryer you have should work just fine. This is the air fryer I use and I absolutely love it. I’ve tried a few different styles now and the toaster oven style is my favorite. It just makes so much sense to me and I find myself using it way more often than I did with previous air fryers. But if you’re reading this you probably already have an air fryer so I won’t drone on.

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Air Fryer Stuffed Squash Blossoms

Servings 4 (as a side)

Equipment

  • Air Fryer

Ingredients

  • 1/2 cup Ricotta
  • 1/4 cup Parmesan Finely grated
  • 1 clove Garlic Minced
  • 1 tsp Lemon zest
  • 1 tsp Basil Finely chopped
  • 1 tsp Italian parsley Finely chopped
  • 1/4 tsp Salt
  • 1 pinch Black pepper
  • 10-12 Squash blossoms Stamens removed
  • 2 Large egg whites (Save the yolks for something else! You can cure them or make curd.)
  • 1/2 cup All purpose flour
  • Avocado oil spray
  • 1/2 cup Marinara For dipping

Instructions

  • Make the ricotta mixture! To do this, add ricotta, parmesan, garlic, lemon zest, basil, parsley, salt and pepper to a bowl and mix until smooth and fully incorporated.
  • Stuff the prepared squash blossoms with the ricotta mixture. You can do this by hand, with a spoon, or with a piping bag. Twist the ends of each flower to close them. Then dunk in egg white and roll in flour.
  • Spray your air fryer basket and each squash blossom with avocado oil. Then air fry at 375° Fahrenheit for 14 minutes, tossing halfway through. Serve immediately with some warm marinara!

If you make these, I hope you love them! They’re a wonderful way to use up garden produce, or to eat seasonally. They’re also delicious and much easier than traditional frying. Anyway, let me know your thoughts in the comments or on Instagram! It always makes my day when I get to hear your reviews or see your photos.

Looking for more summer delicacies? Try my summer watermelon and feta salad or my basil pesto!

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