Stuffed Squash Blossoms

Name: Stuffed Squash Blossoms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1 cup whole milk ricotta cheese; &frac23; cup Parmesan cheese finely grated; 1 Tbsp. chives finely chopped; Kosher salt; 1 large egg yolk; 12 large squash blossoms; ½ cup all-purpose flour; ¾ cup seltzer water; 3 cups vegetable oil

Tuesday, July 14, 2020

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Squash blossoms. We are always filled with happiness when we find them at our farmer's market. They are truly a treasure you will find during the summer. Look for flowers with perky and intact petals. If you need to store them, wrap them loosely in damp paper towels and tuck them away in a zip-lock bag; they'll keep for a couple of days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home. We like to serve them on their own though feel free to serve with a side of tomato sauce.

Ingredients

1 cup whole milk ricotta cheese

⅔ cup Parmesan cheese, finely grated

1 Tbsp. chives, finely chopped

Kosher salt

1 large egg yolk

12 large squash blossoms

½ cup all-purpose flour

¾ cup seltzer water

3 cups vegetable oil

Instructions

In a medium-size bowl, combine the ricotta cheese, parmesan cheese, and chives.

Season mixture with kosher salt and a good couple of crack of fresh ground pepper.

Once you are happy with the season of your cheese mixture, add the egg yolk and combine thoroughly. Set bowl aside.

In a small bowl, whisk together the all-purpose flour and seltzer water until the flour has been incorporated in the seltzer water and there are no clumps. Set bowl aside.

Using a spatula, place the cheese mixture into a large zip-lock bag, to be used for piping. Cut on the bags corers off, to create a ¼" opening.

Take one squash blossom. Hold it at the base then use your pinkie to slowly open the petals of the flower, being careful not to rip any of the petals.

Push the cheese mixture toward the open end of the zip-lock bag. Twist the opposite end of the bag and then wrap it around your fingers, to create a makeshift piping bag. Twisting the bag and then looping it around your fingers, will help push the mixture out the opening.

Insert the tip of the piping bag about halfway down the blossom and squeeze the cheese mixture into the blossom, pulling back as the flower fills up. Stop about ½" from the top. Gently press the top of the flower petal the to cheese mixture to help seal it in.

Repeat with all of the squash blossoms.

Heat the vegetable oil in the skillet over medium-high heat. Prepare a plate lined with paper towels.

Once the oil has come to temperature, dip each squash blossom in the flour mixture. Allow any excess to drip off and then place in the frying pan. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain.

As soon as a blossom is removed from the oil, lightly top with flake salt.