Fried Squash Blossoms

Name: Fried Squash Blossoms
Cuisine: American
Ingredients: 2 medium tomatoes; 1 clove garlic (finely grated); 1 tsp chopped calabrian chilis; Kosher salt and pepper (to taste); Olive oil (to taste); 1 cup whole milk ricotta; ½ cup grated pecorino romano; ¼ cup chopped fresh basil; 10 squash blossoms (cleaned); Canola oil (for frying); ¾ cup all purpose flour; 1 cup cold seltzer water; Pinch of salt

7 steps

Serves 4

Updated at: Sat, 23 Nov 2024 04:51:37 GMT

Ingredients

0 servings

1 tsprian chilis

chopped, calab

1 cupwhole milk ricotta

½ cuppecorino romano

¾ cupall purpose flour

1 cupseltzer water

cold

salt

Instructions

Step 1

Begin by preparing the sauce. Grate tomatoes on the large side of a box grater into a bowl. Add in garlic and chilis. Season to taste with salt, pepper, and olive oil. Set aside.

Step 2

For the filling mix the ricotta, pecorino, basil, salt and pepper until combined. Transfer to a piping bag or a ziplock bag. Fill each of the cleaned squash blossoms with the filling. Fill them about 3/4 of the way, and gently pinch the top of the blossms to close them a bit. If you fill them all the way up, the filling could seep out during frying!

Step 3

Heat about 2 inches of canola oil in a large pot for frying. You are looking for the oil to reach around 350 F.

Step 4

While oil heats, in a medium bowl, whisk flour, seltzer, and salt until just combined. A few lumps are ok!

Step 5

Once oil is hot, dip filled squash blossoms, one at a time, to coat. Gently drop in oil and fry until lightly golden, about 3-5 minutes, turning over as needed to fry evenly. Fry in batches so you don't overcrowd the pan.

Step 6

Sprinkle with a touch of salt immediately after frying.

Step 7

Serve hot with the grated tomato sauce.

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