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25 INGREDIENTS•13 STEPS•1hr 5min

Fried Squash Blossoms Stuffed with Ricotta

Name: Fried Squash Blossoms Stuffed with Ricotta
Total time: 3900 s
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 Carbonated Water; as needed Vegetable Oil; 1 cup 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 teaspoon Lemon; 6 tablespoon Extra-Virgin Olive Oil; 1 teaspoon Salt; to taste Ground Black Pepper; 1/4 cup Onion; 1 clove Garlic; 1 pinch Crushed Red Pepper Flakes; 2 cup Heirloom Tomato; to taste Salt and Pepper; 1 teaspoon Granulated Sugar; 4 sprig Fresh Thyme; 4 Fresh Basil

5.0

4 Ratings

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!

Fried Squash Blossoms Stuffed with Ricotta Recipe | SideChef

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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/

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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/

1hr 5min

Total Time

$4.45

Cost Per Serving

Ingredients

US / METRIC

Servings:

Serves 4

Squash Blossoms

1/2 cup

All-Purpose Flour

1/2 cup

Cake Flour

1 Tbsp

Baking Powder

1 tsp

Coarse Salt

1 cup

Carbonated Water

as needed

Vegetable Oil

for frying

1 cup

Ricotta Cheese

1 Tbsp

Chopped Fresh Basil

1 Tbsp

Chopped Italian Flat-Leaf Parsley

1 Tbsp

Chopped Fresh Mint

1 tsp

Thinly Sliced Fresh Chives

1 tsp

Chopped Fresh Thyme

1 tsp

Zested Lemons

1/3 cup

Extra-Virgin Olive Oil

1 tsp

Salt

to taste

Ground Black Pepper

1/4 cup

Finely Chopped Onions

1 clove

Garlic , chopped

1 pinch

Crushed Red Pepper Flakes

2 cups

Heirloom Tomatoes

to taste

Salt and Pepper

1 tsp

Granulated Sugar

4 sprigs

Fresh Thyme , chopped

Fresh Basil , chiffonade

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Nutrition Per Serving

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CALORIES

590

FAT

27.8 g

PROTEIN

20.2 g

CARBS

74.0 g

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 Tbsp) , Coarse Salt (1 tsp) .

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

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Fried Squash Blossoms Stuffed with Ricotta

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