Fiori di Zucca Ripieni di Ricotta (Fried Squash Blossoms Stuffed with Ricotta)
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Courtesy of Claire Cella
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For 6 Person(s)
Recipe
- 12 large zucchini blossoms, stems intact
- 1/2 cups fresh, whole-milk ricotta cheese
- 1/4 cups Parmesan cheese
- 1/4 cups chopped basil
- Salt and pepper, to taste
- 1 1/2 cups all-purpose flour
- 1 teaspoons fine sea salt
- 1 tablespoons extra virgin olive oil
- 1 large egg(s), lightly beaten
- 2 cups water
- Canola oil for frying
- Fried flat-leaf parsley sprigs for serving (optional)
- Coarse sea salt for sprinkling
Fiori di Zucca Ripieni di Ricotta (Fried Squash Blossoms Stuffed with Ricotta) Directions
- Carefully remove the stamen (the pollen-producing center) from the center of each blossom.Gently wash and pat dry the blossoms.
- In a bowl, mix together the ricotta, Parmesan and basil, and then season with salt and pepper, to taste.
- Spoon a heaping teaspoon of the ricotta mixture into the center of each blossom, twisting the tips of the petals to close it. Set aside.
- In another bowl, whisk together the flour and fine sea salt.
- Add the olive oil, egg and water and whisk into a batter.
- In a heavy-bottom pan, pour the canola oil to a depth of 2 inches.
- Heat the oil over medium-high heat until it reaches 375° or is shimmering.
- One at a time, gently dip the stuffed blossoms into the flour batter and turn to coat completely.
- Using a slotted spatula, lift the blossoms from the batter, allowing the excess batter to drip off, and carefully lower them into the hot oil.
- Fry in batches of 4—placing each blossom at least 1 inch apart in the pan.
- Flip after 2 minutes, or until each side is golden brown.
- Using the spatula, remove to paper towels to drain.
- If making the fried parsley garnish, add the parsley sprigs to the hot oil and fry just until lightly crisped—about 30 seconds.
- Transfer to the paper towels to drain.
- Sprinkle the cooling blossoms with coarse sea salt and top with the parsley, if using. Serve immediately.
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