Stuffed Squash Blossoms

by Nanny Bubby

I had never prepared or even eaten Zucchini Blossoms before. I love that MY cooking confidence 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! And Remember, "Spread Love Like Butter"

Total Time:

Serves:

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.