Fiori di Zucca Ripieni (Stuffed Squash Blossoms)

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   Place a few inches of oil (enough to submerge blossoms) into a deep-sided pot or fry machine and heat to 350 degrees.

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   Place the ricotta and herbs into a small bowl and mix well to combine.

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   Season with salt and pepper.

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   Transfer into a pastry bag or Ziploc bag and set aside.

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   3.

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   Set up your dredging station by placing the beaten eggs into a small bowl and the flour into a separate bowl.

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   Set aside.

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    3.

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    Wash, clean and trim the squash blossoms and gently pat them dry.

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    GENTLY pull back the tops of the blossoms, insert the pastry bag/Ziploc bag and GENTLY squeeze enough of the ricotta mixture in to fill the blossom without bursting it.

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    GENTLY twist the tops of the blossoms to seal.

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    Continue until all blossoms are filled.

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    4.

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    Dredge the blossoms into the egg mixture and then coat with the flour.

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    Tap off any excess flour.

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    Continue until all blossoms are dredged.

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    5.

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    Place blossoms into the heated oil and cook until golden (this will only take a few minutes).

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    When golden, transfer blossoms to a plate lined with paper towels to soak up any excess oil.

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    Season them lightly with salt while theyre still warm.

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    Theyre best eaten when still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.