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Squash Blossom Fritters

These fritters are fried to golden perfection. They're crispy and crunchy with a hint of sweetness on the outside, and salty and creamy on the inside.

This recipe was actually a very happy accident. Commuting home one hot summer day, I stopped to snag a ton of gorgeous squash blossoms at a farmer’s market. I couldn’t wait to turn them into fritters that weekend at the beach. Fast forward: by the time my blossoms were washed, dried, and stuffed to perfection with ricotta cheese, I went to assemble my bowls for dredging and realized I was completely out of traditional and panko breadcrumbs, all types of flour, and almond meal. Oops, rookie mise en place fail - or so I thought!

Determined to make this work and already in too deep, I revisited the pantry and spotted a box of Corn Flakes. Ok...this could work. Hoping for the best, I grabbed them, crushed a few handfuls down to crumbs in a Ziplock bag using a wine bottle, threw them into a bowl, and the rest is history! I’ll never use another breading again for these babies. These Squash Blossom Fritters are seriouslyyyy addictive and so fun to make! The delicate blossoms are the perfect vehicle for sealing in the creamy, salty ricotta cheese before coating them in crunchy, toasty, slightly sweet Corn Flake crumbs and frying them to golden perfection.

I will preface this recipe by strongly suggesting you make extras, because they disappear from the table VERY quickly! Hell, forget the table, they disappear as you’re preparing each batch FOR the table. They’re bite sized and the perfect pop in your mouth snack or side. The stems even provide a little edible handle, so it’s no wonder hungry peeps pull the old grab and go as they wander through the kitchen.

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 20 fritters


20 squash blossoms, washed and completely dry

2 eggs, whisked until scrambled

3 cups Corn Flakes, finely crushed

1 (15 ounce) container Ricotta cheese

½ teaspoon sea salt

½ teaspoon black pepper

1 ½ cups canola oil or avocado oil


1. Set three bowls up in an assembly line for dipping and stuffing the squash blossoms. Add the ricotta to the first, and stir in sea salt and black pepper to combine. Add eggs to the second bowl, and the corn flakes to the third bowl.

2. Very gently, one at a time, open the squash blossoms, and using a narrow spoon (if you don’t have a narrow spoon, use the handle end of the spoon), gently stuff the ricotta (about 1 ½ teaspoons) into each blossom. Lightly twist at the top, securing the ricotta inside.

3. Dip the squash blossom in egg and allow any access to drip away.

4. Roll in corn flakes until completely coated, and place aside on a separate plate or tray for frying. Repeat for all blossoms.

5. Add the oil to a pan and heat over medium-high heat. Cook in batches, 2-3 minutes per side, until golden brown. Remove with a slotted spoon or tongs and place on a paper towel lined dish or tray. Serve quickly for optimal crunch!


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