Stuffed Squash Blossoms

Squash blossoms have a mild squash flavor when cooked.

Filling Ingredients:

1/2 cup Ricotta Cheese

1/2 tablespoon chopped mint

1/4 teaspoon lemon zest

salt & pepper to taste

 

Shell:

12 oz chilled pilsner,  lager-style beer or club soda

6-10 squash blossoms

vegetable oil

1 1/4 cups all purpose flour

 

 

Directions for STUFFING

  • To fill about 8 flowers, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a small spoon, fill each blossom with about 1 Tbsp. ricotta mixture.

Directions for  BLOSSOMS

  • In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

 

 

 

 

 

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