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Air Fryer Squash Blossom Crisps with Herb Ricotta Dip

Fresh squash blossoms in a whisper-thin panko-Parmesan coating, air fried crisp, and served with a lemony herb ricotta dip.
Print Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 12-16 fresh squash blossoms zucchini or yellow squash
  • 1 large egg
  • 1/2 cup panko
  • 2 tbsp finely grated Parmesan
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika optional
  • salt and black pepper
  • olive oil spray
For the herb ricotta dip
  • 1 cup whole-milk ricotta
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 tbsp fresh herbs basil, chives, parsley, or dill, chopped
  • 1 small garlic clove grated
  • salt and pepper

Equipment

  • Air fryer
  • Two shallow bowls

Method
 

  1. Combine the panko, Parmesan, garlic powder, paprika, salt, and pepper. Beat the egg in a second bowl.
  2. Spritz the blossoms with oil, dip in egg and let the excess drip, then roll gently in the crumb mix for a thin coat.
  3. Preheat to 375°F. Arrange in a single layer, spritz the tops, and cook 5 to 7 minutes, flipping halfway, until golden.
  4. Stir the ricotta dip ingredients smooth and serve with the warm blossoms.

Notes

Whisper-thin crumb coat — packed crumbs weigh the delicate blossoms down.
Don't overstuff the basket.
Check the blossoms for bugs and remove the stamens before coating.