Fried Squash Blossoms
Serves 4
Ingredients
Sauce
- 2 medium tomatoes
- 1 clove garlic finely grated
- 1 tsp chopped calabrian chilis
- Kosher salt and pepper to taste
- Olive oil to taste
Filling
- 1 cup whole milk ricotta
- ½ cup grated pecorino romano
- ¼ cup chopped fresh basil
- Kosher salt and pepper to taste
- 10 squash blossoms cleaned
Batter
- Canola oil for frying
- ¾ cup all purpose flour
- 1 cup cold seltzer water
- Pinch of salt
Instructions
- Begin by preparing the sauce. Grate tomatoes on the large side of a box grater into a bowl. Add in garlic and chilis. Season to taste with salt, pepper, and olive oil. Set aside.
- For the filling mix the ricotta, pecorino, basil, salt and pepper until combined. Transfer to a piping bag or a ziplock bag. Fill each of the cleaned squash blossoms with the filling. Fill them about 3/4 of the way, and gently pinch the top of the blossms to close them a bit. If you fill them all the way up, the filling could seep out during frying!
- Heat about 2 inches of canola oil in a large pot for frying. You are looking for the oil to reach around 350 F.
- While oil heats, in a medium bowl, whisk flour, seltzer, and salt until just combined. A few lumps are ok!
- Once oil is hot, dip filled squash blossoms, one at a time, to coat. Gently drop in oil and fry until lightly golden, about 3-5 minutes, turning over as needed to fry evenly. Fry in batches so you don't overcrowd the pan.
- Sprinkle with a touch of salt immediately after frying.
- Serve hot with the grated tomato sauce.
Video
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