Squash Blossoms Stuffed With Ricotta Food

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Steps:

• Make tomato sauce:
• Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
• Prepare squash blossoms:
• Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
• Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
• Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
• Heat 1/2 inch oil to 375°F in a 10-inch 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.) Season with salt. Serve with tomato sauce.

RICOTTA-STUFFED SQUASH BLOSSOMS

Steps:

• Brush or carefully rinse the outside of the squash blossoms to clean, then gently open the flowers and remove the stamens. For more detailed instructions for cleaning and storing, please read my previous article, How To Clean and Cook Squash Blossoms.
• In a small bowl, stir the ricotta, basil, and minced garlic to blend. Season to taste with salt and pepper.
• Fill a pastry bag or plastic Ziploc bag with the ricotta. Cut a small corner or the tip of the bag to pipe the cheese inside the blossoms. Use your fingers to press the petals to seal. If you don't use all of the ricotta, save leftovers for swiping across toasted bread.
• Make the batter by blending all of the ingredients in a large bowl until smooth. Don't overmix.
• Preheat a large pot over medium-high heat and fill with 1 to 2 inches of oil. Heat to 365°F.
• Dip each blossom into the batter and let the excess drip off. Carefully drop into the hot oil. Work in batches as needed and fry for 2 to 3 minutes or until crispy. The crust will not turn golden brown like many other batters.
• Transfer the fried blossoms to a plate covered with paper towels to soak up excess oil. Sprinkle with flaky sea salt and a squeeze of lemon to serve.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

STUFFED SQUASH BLOSSOMS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
• Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
• Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
• Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
• Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
• (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

RICOTTA-STUFFED SQUASH BLOSSOMS

Steps:

• Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
• Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
• Dip blossoms in egg, then breadcrumbs.
• Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.