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Epicurious

Squash Blossoms Stuffed With Ricotta

4.9

(35)

Image may contain Food Fried Chicken and Ketchup
Photo by John Kernick

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.

Cooks' Note

Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.

Recipe information

  • Total Time

    40 min

  • Yield

    Makes 4 (first course) or 2 (main course) servings

Ingredients

For tomato sauce:

1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar

For squash blossoms:

1 cup 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 zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying

Special Equipment

A deep-fat thermometer

Preparation

  1. Make tomato sauce:

    Step 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.

  2. Prepare squash blossoms:

    Step 2

    Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.

    Step 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.)

    Step 4

    Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.

    Step 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.

TagsItalianEuropeanPlum TomatoTomatoVegetableRicottaCheeseDairyParmesanMintHerbs & SpicesMainStarterDinnerNut FreeVegetarianFrySummerGourmet

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