Fried Ricotta-Stuffed Squash Blossoms

I’ve always loved shopping my local farmers market, supporting local farmers and buying what’s fresh in its’ peak season. I’ve always found the goods found at farmers’ markets to be far superior in taste and quality to what you purchase at your conventional grocery store. Recently, I’ve been noticing beautiful squash blossoms popping up at the markets and have always wanted to try my hand at making them in the kitchen. What better way, than to fill them with a ricotta-cheese mixture and deep fry them!

MAKING YOUR FRIED RICOTTA-STUFFED SQUASH BLOSSOMS

Total Time: 40 minutes

INGREDIENTS

1 cup whole-milk ricotta
1 large egg yolk
2/3 cup grated parmigiano-reggiano
1/4 cup finely chopped mint
12 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup seltzer or club soda
About 3 cups vegetable oil for frying

DIPPING SAUCE
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar

INSTRUCTIONS

PREPARING THE SQUASH BLOSSOMS:

1. Combine ricotta, yolk, 1/3 cup parmigiano reggiano and 1/8 teaspoon salt and pepper.

2. Spoon the ricotta mixture into a plastic bag and cut a whole at the end to easily pipe the mixture into the opened squash blossoms.

3. Open each blossom and fill with about 2 rounded teaspoons ricotta filling, gently twisting the end of each blossom to enclose the filling.

4. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer/club soda in a small bowl.

5. Heat 1/2 inch oil to 375°F in a 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.)