RICOTTA-STUFFED SQUASH BLOSSOMS
A highlight of summer gardens is eating the beautiful flowers that grow from squash plants. Also known as squash blossoms, these delicate treasures are perhaps best showcased by stuffing them with herbed cheese and frying in a light and airy batter. It's arguably the best way to eat them.
Provided by Danielle Prewett
Categories Small Bites
Time 55m
Yield 4 to 6
Number Of Ingredients 12
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.
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.
STUFFED SQUASH BLOSSOMS
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.)
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.
OVEN ROASTED STUFFED SQUASH BLOSSOMS
Oven roasting the squash blossoms, instead of frying, makes this a nice light summer dish. Pick your squash blossoms early in the day, and store in the fridge until ready to use. Top with some fresh basil pesto for added yum!
Provided by CJ
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 16.6 g, Cholesterol 16.8 mg, Fat 17.3 g, Fiber 5.3 g, Protein 10.6 g, SaturatedFat 6 g, Sodium 309 mg, Sugar 8 g
BATTER FRIED STUFFED SQUASH BLOSSOMS
Delicate squash blossoms are filled with ricotta and mozzarella. To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler, then pipe it directly into each blossom.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
SQUASH BLOSSOMS STUFFED WITH RICOTTA
This appeared in Gourmet, September 2009 issue. "The tender yellow-orange blooms are filled with Ricotta, Parmigian-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 salad, a satisfying main." Serves 4 (first course) or 2 (main course) Active time: 40 minutes Start to Finish: 40 minutes
Provided by ElatedMom
Categories Vegetable
Time 40m
Yield 12 16, 2-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 3581.8, Fat 369.4, SaturatedFat 61.2, Cholesterol 197, Sodium 658.8, Carbohydrate 45.2, Fiber 5.8, Sugar 10.8, Protein 34.7
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