Recipe: Ricotta Stuffed Squash Blossoms
When we were planning our raised beds and putting in three zucchini and three crookneck summer squash plants people told us we were going overboard. But really, how much summer squash could be too much?
We got our first inkling when daffodil-yellow squash blossoms started appearing by the dozens. Luckily for us, squash blossoms are totally fun to eat (and harvesting can keep your squash numbers down). To take advantage of both the blossoms and still maximize your squash yield, only harvest male blossoms (and leave a few so the bees can do their thing). It's easy to spot the female blossoms because they have a miniature squash at the base of the blossom while males just have a stem. And if you don't have a garden full of zucchini and summer squash, blossoms pop up at farmer's markets and specialty food stores mid-summer.
Stuffing squash blossoms with fresh, homemade ricotta and dipping them in beer batter before frying creates something crispy, gooey and totally indulgent. You'll be thankful for going overboard when planting.
- 1 cup flour
- 1 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1 tablespoon lemon zest (optional)
- 12 squash blossoms
- fresh whole milk ricotta (try making your own!)
- Vegetable oil (for frying)
For the batter: Combine the flour, salt, pepper, cayenne and lemon zest until well blended, whisk in the beer to form a thick batter, set aside.
Carefully separate the petals of the petals of the squash blossoms and remove the pistol in the center.
Fill each blossom with a spoonful of fresh ricotta (we mixed in some fresh basil too!)
Twist the petals to close, dip in batter and place on drying rack. Repeat for all blossoms
Heat 2 inches of oil in a heavy saucepan over medium-high heat. When oil is hot, using long-handled thongs, carefully fry blossoms until the batter turns golden-brown, about 1 minute per side. Remove to drying rack or paper towels and salt and pepper to taste. Enjoy! Squash blossoms can be reheated at 350°F in the oven (or toaster oven) on a wire rack for 20 minutes.