Squash blossom Farinata with Whipped Ricotta

A Crisp, Golden Farinata with Delicate Squash Blossoms & Bright Whipped Ricotta

Some of the best recipes are born from simplicity, and farinata

a traditional Italian chickpea pancake—is a perfect example. Made with just chickpea flour, water, olive oil, and salt, it’s naturally gluten-free, protein-rich, and incredibly versatile.

For this version, I’m layering in whole squash blossoms, which add a delicate floral note and a stunning visual contrast. A bright, lemony whipped ricotta brings everything together, adding richness and a touch of creaminess to balance the crispy edges.

This dish is perfect for brunch, a light lunch, or a snack, pair it with a fresh salad or enjoy it on its own.

Servings: 4

Prep Time: 10 minutes (plus 1-hour batter rest)

Cook Time: 25 minutes

Total Time: 1 hour 35 minutes

Ingredients

For the Farinata:

• 1 cup chickpea flour

• 3 cups water

• 2 tablespoons olive oil, plus extra for the pan

• ½ teaspoon salt

• ½ teaspoon dried oregano

• 6-8 whole squash blossoms

For the Whipped Ricotta:

• ¼ cup ricotta

• 2 cloves garlic confit, mashed

• 1 tablespoon minced chives

• Zest and juice of ½ lemon

• Black pepper, to taste

How to Make It

Step 1: Prepare the Squash Blossoms

1. Gently open each squash blossom and check for any insects inside.

2. If needed, swish them in cool water to clean, then pat dry with a towel.

3. Trim the stems and remove the inner part to avoid bitterness.

Step 2: Make the Farinata Batter

1. In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, and oregano until smooth.

2. Let the batter rest for at least 1 hour (or longer) to allow the chickpea flour to fully hydrate.

Resting the batter helps it develop a silkier texture and better flavor.

Step 3: Preheat and Heat the Pan

1. Preheat the oven to 450°F (232°C).

2. Place a cast iron skillet in the oven with a drizzle of olive oil and heat until shimmering.

Chef’s Tip: A hot pan ensures the farinata develops crisp, golden edges.

Step 4: Bake with Squash Blossoms

1. Carefully pour the batter into the hot skillet.

2. Arrange the whole squash blossoms on top, pressing them lightly into the batter.

3. Bake for 20-25 minutes, until the edges are golden and crisp.

Chef’s Tip: Don’t overmix the batter after it rests—just pour it straight into the pan for the best texture.

Step 5: Make the Whipped Ricotta

1. In a bowl, mix together ricotta, mashed garlic confit, chives, lemon zest, lemon juice, and black pepper until smooth and fluffy.

Chef’s Tip: If you want a silkier texture, use a food processor to blend the ricotta until extra creamy.

Step 6: Serve & Enjoy

1. Let the farinata cool slightly, then slice into wedges.

2. Serve warm with dollops of whipped ricotta.

3. Finish with a drizzle of olive oil and a sprinkle of flaky salt.

Serving Idea: Pair this with a simple arugula salad dressed in lemon and olive oil for a balanced, fresh meal.

Serving & Storage Tips

• Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.

• To reheat: Warm in a skillet over medium heat for a crisp texture.

• Make it dairy-free: Swap ricotta for whipped cashew cheese or a dollop of thick coconut yogurt with lemon zest.

This Squash Blossom Farinata with Whipped Ricotta is proof that a handful of quality ingredients can transform into something truly special. The crisp, golden edges of the farinata, the delicate floral notes of the squash blossoms, and the creamy, bright whipped ricotta come together in perfect harmony.

It’s a dish that feels effortless yet elevated

Ideal for a leisurely brunch, a light lunch, or even a snack with a glass of wine. Plus, it’s naturally gluten-free and packed with protein, making it a nourishing choice without sacrificing flavor.