Directions:
- Make tomato sauce: 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.
- Prepare squash blossoms: Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- 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.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- 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.
- Cooks' note: Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1016.32 Kcal (4255 kJ) | ||
| Calories from fat | 483.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.73g | 83% | |
|---|---|---|---|
| Cholesterol | 113.53mg | 38% | |
| Sodium | 695.74mg | 29% | |
| Potassium | 1910.5mg | 41% | |
| Total Carbs | 97.82g | 33% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 11.4g | 46% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 59.4mg | 99% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 91.6mg | 509% | |
| Calcium | 232.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 159.35 Kcal (667 kJ) | ||
| Calories from fat | 75.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 83% | |
|---|---|---|---|
| Cholesterol | 17.8mg | 38% | |
| Sodium | 109.09mg | 29% | |
| Potassium | 299.55mg | 41% | |
| Total Carbs | 15.34g | 33% | |
| Sugars | 0.85g | 22% | |
| Dietary Fiber | 1.79g | 46% | |
| Protein | 5.02g | 64% | |
| Vitamin C | 9.3mg | 99% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 14.4mg | 509% | |
| Calcium | 36.5mg | 23% | |
* 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.
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