SQUASH BLOSSOMS STUFFED WITH RICOTTA
Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-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 green salad, a satisfying main.
Provided by Andrea Albin
Categories Tomato Quick & Easy Dinner Parmesan Ricotta Mint Summer Deep-Fry Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 (first course) or 2 (main course) servings
Number Of Ingredients 18
Steps:
- Make tomato sauce:
- 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.
- 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.
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shahzad Luka
[email protected]I'm not sure what I did wrong, but these didn't turn out very well. The squash blossoms were soggy and the ricotta filling was bland.
Alizaib Ansari
[email protected]These were delicious! I would definitely make them again.
amiami boss
[email protected]I thought the ricotta filling was a bit too thick, but overall these were still very good.
magaji ogwede
[email protected]These were a bit bland for my taste, but I think that's just a matter of personal preference.
adeyemi fadeke aderonke
[email protected]I had a hard time finding squash blossoms, but I'm glad I persevered. These were delicious!
A-FLEX
[email protected]These were a bit too oily for my taste, but the flavor was good.
Allah Mohan
[email protected]I'm so glad I tried this recipe! The squash blossoms were crispy and the ricotta filling was creamy and flavorful.
Mbabazi Emilly
[email protected]These were delicious! I will definitely be making them again.
Kasule Cyrus
[email protected]I made these for a party and they were a huge hit! Everyone loved them.
LEGEND Adeel
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up summer squash.
Vusi J Nene
[email protected]These were a bit more work than I expected, but they were worth it. The flavor was incredible.
MZARAMO PAINTS AND WALLPAPER
[email protected]I'm not usually a fan of squash blossoms, but these were really good. The ricotta filling was light and fluffy.
saqib ullah
[email protected]These are the best stuffed squash blossoms I've ever had! The ricotta filling is amazing.
Khan Kha Khan
[email protected]So delicious! I made these for my family and they were a huge hit.
Rm Pradeep
[email protected]These were a hit at my party! Everyone loved them. I will definitely be making them again.
mary marcial
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did! The squash blossoms were so delicate and the ricotta filling was perfectly seasoned. I will definitely be making this again.
Muhammad Ahmad Makhan Gujjar
[email protected]The recipe was easy to follow and the results were amazing! The squash blossoms were perfectly cooked and the ricotta filling was delicious. I will definitely be making this again.
DJ Aneo
[email protected]These stuffed squash blossoms were a delightful surprise! The ricotta filling was light and creamy, and the blossoms themselves were crispy and flavorful. I would definitely make these again.