Squash Blossoms Stuffed With Ricotta

Ingredients for Squash Blossoms Stuffed With Ricotta

• 1 garlic clove, minced

• 1/4 teaspoons hot red pepper flakes

• 2 tablespoons olive oil

• 675g plum tomatoes, finely chopped

• 120ml water

• 1/2 teaspoons sugar

• 240ml whole-milk ricotta (preferably fresh)

• 1 large egg yolk

• 1/4 cup finely chopped mint

• 2/3 cup grated Parmigiano-Reggiano, divided

• 12 to 16 large courgette squash blossoms

• 60g plus 1 tablespoon plain flour

• 90g chilled seltzer or club soda

• About 725ml vegetable oil for frying

• A deep-fat thermometer

How to make Squash Blossoms Stuffed With Ricotta

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 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.

Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoons 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 40g parmesan, 1/4 teaspoons salt, and seltzer in a small bowl.

Heat 1/2 inch oil to 191°C 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 191°C between batches.) Season with salt. Serve with tomato sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.