Squash Blossoms Stuffed With Pistachio Ricotta Recipes

MEXICAN FRIED STUFFED SQUASH BLOSSOMS

Steps:

• Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
• Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent.
• Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
• Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
• To prepare the batter, mix in a bowl, one large egg, 1/3 cup of flour, ¼ cup of clear beer. (If you do not have a beer, use milk and a 1/3-teaspoon of baking powder.) Mix everything well.
• Heat the oil to medium-low temperature since the flowers are very delicate.
• As soon as the oil is hot, grab each flower from its stem and submerge in the batter mixture to cover completely, next step place the flower in the oil, and repeat this process with the other flowers trying not to pile them in the pan.

RICOTTA-STUFFED SQUASH BLOSSOMS

Steps:

• Brush or carefully rinse the outside of the squash blossoms to clean, then gently open the flowers and remove the stamens. For more detailed instructions for cleaning and storing, please read my previous article, How To Clean and Cook Squash Blossoms.
• In a small bowl, stir the ricotta, basil, and minced garlic to blend. Season to taste with salt and pepper.
• Fill a pastry bag or plastic Ziploc bag with the ricotta. Cut a small corner or the tip of the bag to pipe the cheese inside the blossoms. Use your fingers to press the petals to seal. If you don't use all of the ricotta, save leftovers for swiping across toasted bread.
• Make the batter by blending all of the ingredients in a large bowl until smooth. Don't overmix.
• Preheat a large pot over medium-high heat and fill with 1 to 2 inches of oil. Heat to 365°F.
• Dip each blossom into the batter and let the excess drip off. Carefully drop into the hot oil. Work in batches as needed and fry for 2 to 3 minutes or until crispy. The crust will not turn golden brown like many other batters.
• Transfer the fried blossoms to a plate covered with paper towels to soak up excess oil. Sprinkle with flaky sea salt and a squeeze of lemon to serve.

SQUASH BLOSSOMS STUFFED WITH RICOTTA

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.

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.

STUFFED SQUASH BLOSSOMS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
• Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
• Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
• Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
• Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
• (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

BASIL-STUFFED SQUASH BLOSSOMS

Steps:

• Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.
• Season ricotta with 1/2 teaspoon each salt and pepper; stir until smooth. Transfer to a large pastry bag fitted with a coupler. Pipe 1 tablespoon ricotta onto 1 basil leaf. Place a small piece of bocconcini on top of ricotta; pinch leaf closed. Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms.
• Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat. Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt. Serve immediately.

RICOTTA-STUFFED SQUASH BLOSSOMS

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.

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Steps:

• 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. Add tomatoes, water, sugar, and 1/2 tsp salt and simmer, uncovered, stirring occasionally, until thickened. About 25-30 minutes.
• Prepare squash blossoms: Stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
• Carefully open each blossom and fill with 2 rounded tsp of ricotta filling, gently twisting the end of each blossom to enclose filling. You may have filling left over.
• Whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
• Heat 1/2 inch oil to 375 degrees 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 degrees between batches.
• Season with salt. Serve with tomato sauce.

BATTER FRIED STUFFED SQUASH BLOSSOMS

Steps:

• Place ricotta cheese in a double layer of cheesecloth. Tie up ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
• In a medium bowl, whisk together flour, salt, and pepper. Slowly add milk to the flour mixture, whisking constantly, until the batter has a slightly thickened and very smooth consistency; set aside.
• Remove ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the flower petals and, using a small spoon, fill a blossom about 2/3 full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to distribute filling evenly. Repeat, filling all the blossoms.
• In a small saucepan fitted with a deep-frying thermometer, heat olive oil over medium-high heat to 375 degrees. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.