Grab your squash blossoms and gently open them up. You’re gonna remove the pistil from the inside. Just pinch and pull it out carefully so you don’t tear the flower.
Next, let’s make the filling. In a bowl, combine your ricotta, shredded mozzarella, salt, pepper, and garlic powder. And don’t hold back on the mozzarella here—that’s what gives you that gooey, stretchy center.
Now take your blossoms and gently stuff them with the cheese mixture. Don’t overfill, just enough so you can still close the petals around it.
For the coating, mix your flour and eggs together in one bowl. If it feels too thick, add a little water to loosen it up. This is gonna save you a step instead of doing flour, egg, then breadcrumbs separately.
Set up your station: flour-egg mixture in one bowl, panko in another. Dip each stuffed blossom into the flour-egg mixture, let the excess drip off, then roll it in the panko until fully coated.
Heat your oil to about 350°F. Once it’s hot, carefully drop in your blossoms. Fry them for about 2–3 minutes, just until they’re golden brown and crispy on the outside and the cheese inside is melted.
Pull them out and let them drain on paper towels. Finish by topping with a little fresh arugula and serve with balsamic vinegar or glaze on the side.
