Fried Squash Blossoms Recipe
ricotta / ricotta salata / reggiano / meyer lemon
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Ingredients
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Fried Squash Blossoms
Method
Preparation
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, ricotta salata cheese, grated Parmigiano-Reggiano, Meyer lemon zest, Meyer lemon juice, and a pinch of salt and pepper. Mix until well blended and set aside.
Prepare the Blossoms
Carefully wash the squash blossoms and gently pat them dry. Stuff each blossom with the cheese mixture, taking care not to overfill. Twist the tops to seal.
Make the Batter
In a separate bowl, whisk together the all-purpose flour, sparkling water, and a pinch of salt until smooth. The batter should be thick enough to coat the blossoms.
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Blossoms
Dip each stuffed blossom into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 2-3 minutes per side.
Drain and Serve
Remove the fried blossoms with a slotted spoon and place them on paper towels to drain. Serve hot with a wedge of Meyer lemon on the side.
