Squash Blossoms Stuffed With Ricotta |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 Ingredients:
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 |
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:
1. 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.
2. Prepare squash blossoms: Stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
3. 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.
4. Whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
5. 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.
6. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. Return oil to 375 degrees between batches.
7. Season with salt. Serve with tomato sauce.
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