Ricotta Stuffed Squash Blossoms in Tomato Sauce

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.
Photo by ROBandSEAN ..
Adapted from epicurious.com

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from epicurious.com

Ingredients

  • TOMATO SAUCE:

  • 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

  • SQUASH BLOSSOMS:

  • 1

    cup fresh whole-milk ricotta

  • 1

    large egg yolk

  • 1/4

    cup mint, finely chopped

  • 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

Directions

Tomato sauce: Cook garlic and red pepper flakes in oil in a 2-quart 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. 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 375°F 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 375°F between batches.) Season with salt. Serve with tomato sauce.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: