Squash Blossoms Stuffed with Ricotta |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossomsknown 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. 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 |
Directions:
1. 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.
2. Prepare squash blossoms: Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
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.)
4. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
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.
6. Cooks' note: Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.
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