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Squash Blossoms Stuffed with Ricotta
<p>As a Southerner, I know everything tastes better fried. This fact of life doesn’t exclude squash blossoms! The blossoms taste like a tender, exceptionally flavorful squash, and they are simply irresistible. I pulled this recipe off of epicurious.com, but normally I just fry the blossoms in oil after smothering them in a light tempura batter. Enjoy!</p>Source: epicurious.com -- & Farm Manager Sarah Masterson (Entered by Rhonda Janke)
Serves: 2 main course servings (or 4 appetizer servings)
Step by Step Instructions
- Make tomato sauce: For Tomato Sauce: Cook garlic and red pepper flakes in olive oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
- To prepare squash blossoms: Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- Heat 1/2 inch oil to 375°F 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°F between batches.) Season with salt. Serve with tomato sauce.
- Cooks' note: Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.
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