If you want to show off to your friends, this is the recipe you need to try! Don’t be intimidated, it’s a lot easier than it looks! Squash blossoms are so elegant and delicious, but it’s not something that you would think to cook at home. These delicate flowers can be sauteed, added to a vegetable soup or just cut into a salad. You can find them at your local farmer’s market when in season (now!). Just make sure to open the petals to get rid of any dirt or bugs that can be hiding in there. You also want to take out the pistil and stamen before washing them gently under cold water. Pat them dry and they will be ready to use!
- 12 squash blossoms
For the filling
- One small container of ricotta (300g)
- 1 egg yolk
- 1/4 cup of grated parmesan
- 1 tsp of chopped mint
- Salt & pepper
- Optional additions: 1 tsp of chopped jalapeños or 1/2 tsp lemon zest
For the batter:
- 1/2 cup of flour
- 3/4 cup of soda water or light beer
- 2-3 cups of canola oil for frying
- 1 small can of crushed tomatoes
- A tiny bit of olive oil
- 2 cloves of garlic chopped
- 1 tsp of sugar
- Salt & pepper
Start by making the dipping sauce. In a small pan on medium-low heat, mix all the ingredients and let simmer while you prepare the rest.
Fill a deep pan with oil and put on a medium-high until temperature reaches 375°. Mix all the ingredients for the filling together and set aside. Mix the ingredients for the batter together and set aside. Take the filling and scoop as much as you can inside each one of the the squash blossoms. Once they are all filled up and the oil is hot, cover the flowers with the batter and gently lay them down in the oil. * Don’t put them all at once because they will clump up* Flip them over when the batter has a nice golden color so they cook evenly on both sides. Take them out of the pan and put them onto a plate covered in paper towel so it absorbs the excess oil. Sprinkle salt on top while they are still warm.
Serve with the dipping sauce and a wedge of lemon!