SQUASH BLOSSOMS STUFFED WITH RICOTTA
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
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
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
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
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
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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