09 Aug Stuffed Squash Blossoms
Serves 4 to 6
8 Squash Blossoms aka Zucchini Blossoms
1 cup sparkling water
⅓ cup light Ricotta Cheese (room temperature)
1 cup all-purpose flour
1 “chopped” green onion
1 tablespoon “chopped” fresh basil
2 teaspoons heavy cream
¼ teaspoon Herbs de Provence
¾ teaspoon Kosher salt or to taste
Fresh ground pepper to taste
Vegetable Oil
Prepare the Batter: Place salt, flour, and water in a medium bowl. Thoroughly mix with a whisk and set aside.
Prepare the Filling: Combine in a small bowl the Ricotta, green onion, basil, and heavy cream; mix until smooth. Now, season with salt and pepper to taste. Fill each blossom with 1½ to 2 teaspoons of this filling. Carefully close each blossom and twist the petals to cause a seal.
Cover a large plate with several sheets of paper towels and set aside. Pour enough vegetable oil in a large heavy-bottomed saucepan until it is ⅓ full. Over medium heat, let the oil reach a deep-frying temperature (e.g., 350°F). Give the batter a quick stir before dipping each blossom in. Allow excess batter to drip off the blossom before placing it in the saucepan. The blossoms should fry until golden brown (1 to 2 minutes) with occasional turning. Once cooked, the blossoms should drain on the paper towels.
Season with salt to taste and serve with a favorite marinara dipping sauce or vinaigrette.
• Blossoms are found only at the end of spring and through summer at local farmers’ markets or gourmet markets.
