Squash Blossoms Stuffed With Ricotta

"This appeared in Gourmet, September 2009 issue. "The tender yellow-orange blooms are filled with Ricotta, Parmigian-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a salad, a satisfying main." Serves 4 (first course) or 2 (main course) Active time: 40 minutes Start to Finish: 40 minutes"
 
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photo by V B.7704 photo by V B.7704
photo by V B.7704
photo by V B.7704 photo by V B.7704
Ready In:
40mins
Ingredients:
14
Yields:
12 16
Serves:
2-4
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ingredients

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directions

  • Make tomato sauce: Cook garlic and red pepper flakes in oil in a 2-qt heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 tsp salt and simmer, uncovered, stirring occasionally, until thickened. About 25-30 minutes.
  • Prepare squash blossoms: Stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
  • Carefully open each blossom and fill with 2 rounded tsp of ricotta filling, gently twisting the end of each blossom to enclose filling. You may have filling left over.
  • Whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
  • Heat 1/2 inch oil to 375 degrees in a 10-inch heavy skillet. Meanwhile dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total.
  • Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. Return oil to 375 degrees between batches.
  • Season with salt. Serve with tomato sauce.

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