Stuffed Squash Blossoms

I had never prepared or even eaten Zucchini Blossoms before. I love that my cooking coach came to my rescue and said let's do it together. We created this recipe from a combined experience of tastes and experience! It is always such a joy for me to cook with her. I hope you enjoy it too!

Total Time:

45 minutes

Serves:

7

Ingredients

For the Filling

  • 1 c. ricotta
  • 1/2 anchovy fillet
  • 1 tsp. dried and crumbled oregano
  • 1 tsp. grated lemon zest
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper

For the zucchini Blossoms

  • Blood Orange Olive oil for frying
  • 1 1/4 c. all-purpose flour
  • 1 tsp. kosher salt
  • 12 oz. chilled club soda or perrier
  • Zucchini blossoms stamens removed; about 12-16
  • Sea Salt

Directions

  • To fill about 16, combine ricotta, oregano, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tbs. ricotta mixture.
  • In a large pot, heat about 2'' oil over medium heat until a deep-fry thermometer reads 360°-375°.
  • Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter).
  • One by one, dredge the blossoms in batter, shaking of the excess; gently lay them in the oil, without crowding the pan.
  • Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
  • Transfer to paper towels to drain.
  • Sprinkle with sea salt and devour while hot.

More Recipes

Kale Salad

Kale Salad

Kale Salad My husband and I return every year to the Wynn Las Vegas Hotel for our anniversary. We...

Puttanesca Sea Bass

Sea Bass "Puttanesca" from Food Network Salt6 anchovy fillets in oil1/2 c. white wineOne 24-oz jar...