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Stuffed Squash Blossoms


  • 1 tablespoon olive oil
  • 2 tablespoons each small diced red pepper, zucchini, shiitake mushrooms and onions
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, beaten
  • Salt and pepper
  • 8 squash with blossoms intact
  • Oil for deep frying


  • Heat the olive oil in a medium saute pan, add the diced vegetable and season with salt and pepper. Cook for 2 minutes. In a bowl, combine the vegetables, cheeses and egg. Adjust the seasonings. Set aside. Carefully clean the squash blossoms free of dirt and split the squash end in half lengthwise (not cutting it free from the blossom) to open it up for better cooking. Open the blossom end and divide the filling among the blossoms, closing the end back up after it has been stuffed. Prepare the coulis and tempura batter.