Squash Blossoms Stuffed With Ricotta
photo by V B.7704
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
12 16
- Serves:
- 2-4
ingredients
-
FOR TOMATO SAUCE
- 1 garlic clove, minced
- 1⁄4 teaspoon hot red pepper flakes
- 2 tablespoons olive oil
- 1 1⁄2 lbs plum tomatoes, finely chopped
- 1⁄2 cup water
- 1⁄2 teaspoon sugar
-
FOR SQUASH BLOSSOMS
- 1 cup whole milk ricotta cheese
- 1 large egg yolk
- 1⁄4 cup finely chopped mint
- 2⁄3 cup grated parmesan cheese, divided (Parmigian-Reggiano)
- 12 -16 large zucchini squash blossoms
- 1⁄2 cup plus 1 tbsp all-purpose flour
- 3⁄4 cup chilled seltzer water or 3/4 cup club soda
- 3 cups vegetable oil (for frying)
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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