Main
Recipes
Crispy Squash Blossoms Filled with Pulled Pork and Ricotta (Bobby Flay) Recipe

Crispy Squash Blossoms Filled with Pulled Pork and Ricotta (Bobby Flay) Recipe

Posted by

Rate It!

Crispy Squash Blossoms Filled with Pulled Pork and Ricotta (Bobby Flay)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 cups ricotta cheese
braised pork , recipe follows
salt and pepper
20 squash blossoms
canola oil
rice batter , recipe follows
black pepper vinaigrette , recipe follows

Directions:

Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid.
Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.
Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying.
Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
Dredge each filled squash blossom in the rice batter to coat completely. Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt.
Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving. Serve hot.
Braised Pork:
1 (2-pound) pork butt, cut into 2-inch cubes
2 cups your favorite BBQ sauce
2 cups rice vinegar
1 large red onion, coarsely chopped
Salt and freshly ground pepper
Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces.
Rice Batter:
2 cups cold water
2 cups rice flour
Salt
Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.
Black Pepper Vinaigrette:
1/2 cup rice vinegar
1 heaping tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon whole black peppercorns
2 teaspoons honey
3/4 cup extra-virgin olive oil
Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add the oil until emulsified.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	42.8 Kcal (179 kJ)
Calories from fat	28.78 Kcal
		% Daily Value*
Total Fat	3.2g	5%
Cholesterol	12.55mg	4%
Sodium	20.66mg	1%
Potassium	25.83mg	1%
Total Carbs	0.74g	0%
Protein	2.71g	5%
Calcium	50.9mg	5%

Amount Per 100 g
Calories	174 Kcal (729 kJ)
Calories from fat	117 Kcal
		% Daily Value*
Total Fat	13g	5%
Cholesterol	51mg	4%
Sodium	84mg	1%
Potassium	105mg	1%
Total Carbs	3g	0%
Protein	11g	5%
Calcium	207mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Squash Curry

Squash, diced, Canola oil, Potatoes, diced and 10 more..
Fried Yellow Squash

Self-rising cornbread mix (such as martha white) and 3 more..
Pickled Squash

Salt, Young yellow squash and zucchini, sliced into rounds and 7 more..
Pumpkin Ravioli

Ricotta cheese, Pumpkin puree, Salt, Ground nutmeg and 6 more..
Lasagna II

Salt, Olive oil, Boiling water, Lasagna noodles and 22 more..
Baked Ricotta With Italian Parsley Salad

Whole milk ricotta cheese and 10 more..
Old Bay Tofu Cakes

Sea salt, Canola oil, Diced onion, Diced carrot and 13 more..
Sausage Schnitzel With Quick Sauerkraut

Canola oil, Head savoy cabbage, shredded, German beer and 19 more..
Sausage Schnitzel with Quick Sauerkraut (Brian Boitano)

Canola oil, Head savoy cabbage, shredded, German beer and 19 more..