SQUASH BLOSSOMS STUFFED w/RICOTTA

By BobD

Ingredients

• For tomato sauce:
• Yield: Makes 4 (first course) or 2 (main course) servings
• 1 garlic clove, minced
• 1/4 teaspoon hot red pepper flakes
• 2 tablespoons olive oil
• 1 1/2 pound plum tomatoes, finely chopped
• 1/2 cup water
• 1/2 teaspoon sugar
• For squash blossoms:
• 1 cup whole-milk ricotta (preferably fresh)
• 1 large egg yolk
• 1/4 cup finely chopped mint
• 2/3 cup grated Parmigiano-Reggiano, divided
• 12 to 16 large zucchini squash blossoms
• 1/2 cup plus 1 tablespoon all-purpose flour
• 3/4 cup chilled seltzer or club soda
• 3 About 3 cups vegetable oil for frying
• Equipment: a deep-fat thermometer

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Make tomato sauce:
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.


Prepare squash blossoms:
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.

Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)

Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.

Heat 1/2 inch oil to 375F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375F between batches.) Season with salt. Serve with tomato sauce.


Cooks' note:
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.