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RECIPE
25 INGREDIENTS13 STEPS1HR 5MIN

Fried Squash Blossoms Stuffed with Ricotta

5.0
4 Ratings

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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.
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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 5MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
16
Squash Blossoms
1/2 cup
Cake Flour
1 Tbsp
Baking Powder
1 cup
Carbonated Water
as needed
Vegetable Oil
for frying
1 cup
Ricotta Cheese
1 Tbsp
Chopped  Fresh Basil
1 Tbsp
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
1/4 cup
Finely Chopped  Onions
1 clove
Garlic , chopped
1 pinch
Crushed Red Pepper Flakes
to taste
Salt and Pepper
4 sprigs
Fresh Thyme , chopped
4
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 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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Nutrition Per Serving
Calories
590
% Daily Value*
Fat
27.8 g
36%
Saturated Fat
7.2 g
36%
Trans Fat
0.2 g
--
Cholesterol
29.4 mg
10%
Carbohydrates
74.0 g
27%
Fiber
2.9 g
10%
Sugars
11.9 g
--
Protein
20.2 g
40%
Sodium
1608.1 mg
70%
Vitamin D
0.1 µg
0%
Calcium
632.2 mg
49%
Iron
9.4 mg
52%
Potassium
2044.2 mg
43%
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