Name: Fried Squash Blossoms Stuffed with Ricotta
Total time: PT3900.0S
Yield: 4
Ingredients: 16 Squash Blossoms; 1/2 cup All-Purpose Flour; 1/2 cup Cake Flour; 1 tablespoon Baking Powder; 1 teaspoon Coarse Salt; 1 cup Soda Water; as needed Vegetable Oil; 1 cup Whole Milk Ricotta Cheese; 1 tablespoon Fresh Basil; 1 tablespoon Italian Flat-Leaf Parsley; 1 tablespoon Fresh Mint; 1 teaspoon Fresh Chives; 1 teaspoon Fresh Thyme; 1 Lemon; 1 tablespoon Extra-Virgin Olive Oil; 1 teaspoon Kosher Salt; to taste Ground Black Pepper; 5 tablespoon Extra-Virgin Olive Oil; 1/4 cup Onion; 1 tablespoon Garlic; 1 pinch Crushed Red Pepper Flakes; 2 cup Heirloom Tomato; to taste Kosher Salt; 1 teaspoon Granulated Sugar; 4 sprig Fresh Thyme; 4 Fresh Basil Leaf

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Fried Squash Blossoms Stuffed with Ricotta

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Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.

http://www.jessicagavin.com/

Crispy fried squash blossoms filled with creamy herb and lemon ricotta cheese. Served with a fresh sweet Heirloom tomato sauce. This simple and stunning appetizer will leave your guests asking for more!

1HR 5MINS

Total Time

$3.69

Cost Per Serving

Ingredients

Servings