Fried Squash Blossoms Stuffed with Ricotta
Crispy fried squash blossoms filled with creamy herb and lemon ricotta cheese. Served with a fresh sweet Heirloom tomato sauce. This simple and stunning appetizer will leave your guests asking for more!
Ingredients
16
Squash Blossoms
1/2cup
All-Purpose Flour
1/2cup
Cake Flour
1Tbsp
Baking Powder
1tsp
Coarse Salt
1cup
Soda Water
as needed
Vegetable Oilfor frying
1cup
Ricotta Cheese
1Tbsp
ChoppedFresh Basil
1Tbsp
ChoppedItalian Flat-Leaf Parsley
1Tbsp
ChoppedFresh Mint
1tsp
Thinly SlicedFresh Chives
1tsp
ChoppedFresh Thyme
1/4
Lemon, zested1 tsp zest per 4 servings
1/3cup
Extra-Virgin Olive Oil
1tsp
Salt
to taste
Ground Black Pepper
4Tbsp
Finely ChoppedOnions
1clove
Garlic, chopped
1pinch
Crushed Red Pepper Flakes
2cups
Heirloom Tomatoes
to taste
Salt
1tsp
Granulated Sugar
4sprigs
Fresh Thyme, chopped
4
Fresh Basil, chiffonade
Nutrition Per Serving
Calories
567
Fat
27.8 g
Protein
20.3 g
Carbs
67.5 g
Cooking Instructions
step 1
Batter: In a medium bowl, sift together the dry ingredients: whisk together All-Purpose Flour (1/2 cup), Cake Flour (1/2 cup), Baking Powder (1 Tbsp), Coarse Salt (1 tsp).
step 2
Gradually add the Soda Water (1 cup) and add more as necessary so that batter is a thin consistency. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow resting in the refrigerator for at least 30 minutes before use.