Cooking Instructions
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Step 1
Batter: In a medium bowl, sift together the dry ingredients: whisk together All-Purpose Flour (1/2 cup), Cake Flour (1/2 cup), Baking Powder (1 tablespoon), Coarse Salt (1 teaspoon).
Step 2
Gradually add the Carbonated Water (1 cup) adding more as necessary so that batter is a thin consistency. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 30 minutes before use.
Step 3
Heirloom Tomato Sauce: Heat a large sauté pan over medium-high heat. When the pan is hot, add Extra-Virgin Olive Oil (3 tablespoon) and heat.
Step 4
Add the Onion (1/4 cup), Garlic (1 clove), and Crushed Red Pepper Flakes (1 pinch) and cook for 1 minute. Add the Heirloom Tomato (2 cup) and season with Salt and Pepper (to taste) Add the Granulated Sugar (1 teaspoon) and stir to combine.
Step 5
Lower the heat and cook until the tomatoes start to disintegrate, and the mixture is of a sauce consistency, about 15 minutes.
Step 6
Add the Fresh Thyme (4 sprig), Fresh Basil (4), and Extra-Virgin Olive Oil (2 tablespoon) and mix well. Allow to cool to room temperature, reserve.
Step 7
Ricotta Filling: While the batter is chilling, prepare the Squash Blossoms (16). Carefully separate the flower petals without breaking them and remove the pistil in the center.
Step 8
Combine the Ricotta Cheese (1 cup), Fresh Basil (1 tablespoon), Italian Flat-Leaf Parsley (1 tablespoon), Fresh Mint (1 tablespoon), Fresh Chives (1 teaspoon), Fresh Thyme (1 teaspoon), Lemon (1 teaspoon), Extra-Virgin Olive Oil (1 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (to taste) until smooth.
Step 9
Place mixture in a piping bag or small plastic bag and cut a small hole on the tip. Carefully add about 1-2 teaspoons of the cheese mixture to each blossom and twist the top of the flower tight.
Step 10
Frying the Squash Blossoms: Fill a deep pot 2 inches high with Vegetable Oil (as needed). Heat over medium-high heat until it reaches 375 degrees F (190 degrees C) on a deep-fry thermometer.
Step 11
Hold the squash blossoms by the stem. Dip each into the batter, making sure to coat thoroughly. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown and crispy, about 1 to 2 minutes, often turning to brown evenly.
Step 12
Transfer to a paper towel-lined tray. Season with salt and pepper.
Step 13
Serve and enjoy the fried blossoms immediately and serve with Heirloom Tomato Sauce.
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