stuffed squash blossoms

July 16th, 2008

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A while ago we went to a restaurant and tried squash blossoms stuffed with ricotta cheese and I haven’t been able to get it off my mind. So when I spotted the edible flowers tent at the greenmarket last weekend and made a beeline for it.

I found a recipe on epicurious for fried zucchini blossoms that included beer and it seemed like a match made in heaven. I put my own little spin on it by stuffing them with a mixture of ricotta and pesto. Once they were all stuffed, I dipped them in the flour and beer mixture and then fried them up. A quick sprinkle of salt and they were ready for a taste. They were basically awesome. I mean how can you go wrong with something that’s stuffed with cheesy goodness, then fried? I really liked the addition of pesto because it added an additional level of taste that jazzed them up. These would definitely be a great appetizer to serve at a get together.

Stuffed Squash Blossoms

squash blossoms
2/3 cup all-purpose flour
3/4 cup beer or club soda
3/4 cup ricotta cheese
1 Tablespoon pesto
oil

1
In a small bowl combine ricotta and pesto.
2
Assemble blossoms so they’re all separated. Carefully make a small tear or cut between the petals down to the green part. This allows you to more easily stuff the blossom. Add a tablespoon of the cheese mixture and close the tear back up by gently squeezing together.
3
Whisk flour and beer together to make a batter.
4
Carefully dip the blossoms in the batter to thinly coat.
5
Fry a few at a time in a pan filled with 1/2 inch of oil, about 2-3 minutes each side. Remove with a slotted spoon and generously sprinkle with salt.

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