Squash Blossoms Stuffed With Ricotta

Name: Squash Blossoms Stuffed With Ricotta
Cuisine: Italian
Ingredients: 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; 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; A deep-fat thermometer

Instructions

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.

Updated at: Mon, 09 Dec 2024 10:31:47 GMT