Ingredients for Fried Stuffed Squash Blossoms
- 12-15 squash blossoms
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- Fresh Basil
- 1/4 teaspoon salt
- freshly ground black pepper to taste
- All Purpose Flour
- 1/2 cup ice water
- Safflower Oil
- 1 tablespoon grated Parmesan cheese (optional)
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How to Make Fried Stuffed Squash Blossoms
- Gently rinse approximately 12-15 squash blossoms under cold running water and pat thoroughly dry.
- Carefully cut off and discard the stems.
- Set aside the cleaned blossoms.
- In a medium bowl, combine 1 cup ricotta cheese, 2 cloves minced garlic, 1/4 cup pine nuts, 1/4 cup chopped fresh basil, 1/4 teaspoon salt, and freshly ground black pepper to taste.
- Gently open each squash blossom and spoon about 1 1/2 teaspoons of the ricotta filling into the center of each.
- Avoid overfilling to prevent bursting during frying.
- Twist the top of each blossom together to close securely.
- Arrange the stuffed blossoms on a baking sheet and refrigerate for at least 15 minutes.
- In a shallow dish, whisk together 1/2 cup all-purpose flour and 1/2 cup ice water until a smooth, creamy batter forms.
- Let the batter rest for about 15 minutes.
- Pour 1 inch of vegetable oil into a deep skillet or saucepan.
- Heat the oil over medium-high heat until a small cube of bread dropped into the oil turns golden brown in about 30 seconds.
- Gently dip each stuffed blossom into the batter, ensuring it's fully coated.
- Carefully slide the battered blossoms into the hot oil, working in batches to avoid overcrowding the pan.
- Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried blossoms with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Sprinkle with a pinch of salt and 1 tablespoon grated Parmesan cheese (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
1g
Carbs
1g
