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; ¼ teaspoon hot red pepper flakes; 2 tablespoons olive oil; 1 12 lbs plum tomatoes, finely chopped; ½ cup water; ½ teaspoon sugar; 1 cup whole milk ricotta cheese; 1 large egg yolk; ¼ cup finely chopped mint; ⅔ cup grated parmesan cheese, divided (Parmigian-Reggiano); 12 -16 large zucchini squash blossoms; ½ cup plus 1 tbsp all-purpose flour; ¾ cup chilled seltzer water or ¾ cup club soda; 3 cups vegetable oil (for frying)

Servings: persons

1 garlic clove, minced
¼ teaspoon hot red pepper flakes
2 tablespoons olive oil
1 12 lbs plum tomatoes, finely chopped
½ cup water
½ teaspoon sugar
1 cup whole milk ricotta cheese
1 large egg yolk
¼ cup finely chopped mint
⅔ cup grated parmesan cheese, divided (Parmigian-Reggiano)
12 -16 large zucchini squash blossoms
½ cup plus 1 tbsp all-purpose flour
¾ cup chilled seltzer water or ¾ cup club soda
3 cups vegetable oil (for frying)

1
Make tomato sauce: Cook garlic and red pepper flakes in oil in a 2-qt heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds.
2
Add tomatoes, water, sugar, and 1/2 tsp salt and simmer, uncovered, stirring occasionally, until thickened.
3
About 25-30 minutes.
4
Prepare squash blossoms: Stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
5
Carefully open each blossom and fill with 2 rounded tsp of ricotta filling, gently twisting the end of each blossom to enclose filling.
6
You may have filling left over.
7
Whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
8
Heat 1/2 inch oil to 375 degrees in a 10-inch heavy skillet.
9
Meanwhile dip half of blossoms in batter to thinly coat.
10
Fry coated blossoms, turning once, until golden, 1 to 2 minutes total.
11
Transfer with tongs to paper towels to drain.
12
Coat and fry remaining blossoms.
13
Return oil to 375 degrees between batches.
14
Season with salt.
15
Serve with tomato sauce.

1952

kcal

Calories

197

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 14 ingredients. The key ingredients include: 1 garlic clove, minced, ¼ teaspoon hot red pepper flakes, 2 tablespoons olive oil, 1 12 lbs 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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