Crispy Squash Blossoms Filled With Pulled Pork And Ricotta Recipes

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SQUASH BLOSSOMS STUFFED WITH RICOTTA



Squash Blossoms Stuffed With Ricotta image

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.

Provided by Andrea Albin

Categories     Tomato     Quick & Easy     Dinner     Parmesan     Ricotta     Mint     Summer     Deep-Fry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 18

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

Steps:

  • 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 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.

RICOTTA-STUFFED SQUASH BLOSSOMS



Ricotta-Stuffed Squash Blossoms image

Categories     Brunch     Side     Kid-Friendly     Lunch     Buffet     Mozzarella     Ricotta     Spring     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

6 ounces ricotta
2 ounces grated mozzarella
2 tablespoons chopped chives
Salt and pepper
8 squash blossoms, stamens removed
1 cup plain dry breadcrumbs
2 large eggs
1/4 cup olive oil

Steps:

  • Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
  • Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
  • Dip blossoms in egg, then breadcrumbs.
  • Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

CRISPY SQUASH BLOSSOMS WITH CRAB AND TARRAGON



Crispy Squash Blossoms with Crab and Tarragon image

This is definitely a dish that has evolved over time for me. It's not a dish that my mom used to make for the Feast of the Seven Fishes, but since I became a chef, this is what I have brought to the mix. Heads up: These taste best fried-to-order.

Provided by Antonia Lofaso

Categories     appetizer

Time 40m

Yield 15 blossoms

Number Of Ingredients 18

5 cups neutral oil, such as peanut or canola
4 tablespoons unsalted butter
2 tablespoons chopped shallots (about 1 shallot)
1 tablespoon chopped garlic (about 3 cloves)
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta, drained of any excess water (see Cook's Note)
1/2 cup mascarpone
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1 tablespoon finely grated lemon zest
1 pound jumbo lump crabmeat, picked over
15 squash blossoms, bottoms trimmed
1 cup all-purpose flour
1 cup rice flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon kosher salt
2 to 4 1/2 cups soda water

Steps:

  • For frying: Heat the oil in a large Dutch oven to 350 degrees F.
  • For the filling: Melt the butter in a small skillet over medium heat. Add the shallots, garlic and a large pinch of salt and sweat, stirring occasionally, until softened but not brown, 2 to 3 minutes. Season with salt and pepper and set aside to cool.
  • Mix together the ricotta, mascarpone, chives, tarragon and lemon zest in a large bowl. Stir in the garlic-shallot mixture and season with salt and pepper. Fold in the crabmeat. Chill in the fridge at least 15 minutes or up to 1 day before stuffing.
  • Shape 15 heaping tablespoons of the filling into ovals the size of the squash blossoms. Carefully open each blossom and gently nestle the pre-shaped filling inside, pressing the petals around the filling to seal. Keep refrigerated while you make the batter, or up to 1 day in advance.
  • Meanwhile, make the batter: Whisk together the all-purpose flour, rice flour, cornstarch, baking powder and salt in a large bowl. Gradually whisk in the soda water until it coats your fingers.
  • Dip each blossom in the batter and allow excess to drain off slightly. Working in 2 batches, carefully place the blossoms in the Dutch oven and cook until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the blossoms to a paper towel-lined plate, sprinkle with salt immediately and repeat with the remaining blossoms.

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