Squash Blossoms Stuffed With Ricotta Recipe

Name: Squash Blossoms Stuffed With Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; About 3 cups vegetable oil for frying; A deep-fat thermometer

Servings: persons

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
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
About 3 cups vegetable oil for frying
A deep-fat thermometer

1
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.
2
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
3
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.)
4
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
5
Heat 1/2 inch oil to 375u00b0F 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 375u00b0F between batches.) Season with salt. Serve with tomato sauce.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 garlic clove, minced, 1/4 teaspoon hot red pepper flakes, 2 tablespoons olive oil, 1 1/2 pound plum tomatoes, finely chopped, and more.

Yes, Squash Blossoms Stuffed With Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Blossoms Stuffed With Ricotta

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