Squash Blossoms Stuffed With Ricotta
Delicate zucchini squash blossoms filled with a rich ricotta, mint and Parmigiano-Reggiano mixture, then lightly battered and fried until golden. Served with a homemade spicy tomato sauce for a classic Italian appetizer.
Ingredients
- •1 clove garlic
- •¼ teaspoon hot red pepper flakes
- •2 tablespoons olive oil
- •1½ pound plum tomatoes
- •½ cup water
- •½ teaspoon sugar
- •1 cup whole-milk ricotta
- •1 large egg yolk
- •¼ cup mint
- •⅔ cup Parmigiano-Reggiano
- •14 pieces zucchini squash blossoms
- •½ cup all-purpose flour
- •¾ cup seltzer
- •3 cups vegetable oil
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Cook garlic and red pepper flakes in 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.
30 min
- 2.
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
5 min
- 3.
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.)
15 min
- 4.
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
5 min
- 5.
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.
15 min
