Fresh Fried Squash Blossoms with Summer Herbs
This seasonal recipe combines the delicate flavor of squash blossoms with all the delicious organic herbs growing in your garden during the summer months. The spice of the herbs and the heat of the crushed red pepper are balanced by the creamy, rich ricotta cheese while the citrus notes play on your tongue. I highly recommend this recipe for anyone looking for a delicious vegetarian treat that screams “summer is here!”
Summer Herbs and Squash Blossoms Fresh From the Garden
Ingredients:
6 fresh organic squash blossoms
1/4 cup fresh organic parsley
1/4 cup fresh organic basil
1/8 cup fresh organic mint
1 1/2 tsp crushed red pepper flakes
1 lemon, juiced and zested
1/2 cup whole milk ricotta cheese
1/8 cup freshly grated Parmesan cheese
3/4 cup Italian seasoned bread crumbs
2 eggs
salt and freshly ground black pepper, to taste
1/4 cup vegetable oil, for frying
Wash the squash blossoms inside and out with cold water and pat dry with paper towel. Make sure to remove the pistil from inside the center of the blossom by pinching it off at the base. Rough chop the parsley, basil, and mint and place in a blender. Add the ricotta cheese, Parmesan cheese, crushed red pepper flakes, 1 tsp lemon juice, lemon zest, and 1 egg white to the blender. Blend until mixture is smooth and add salt and pepper to taste. Spoon herb and cheese mixture into pastry bag, then pipe generous amount into the center of each squash blossom. Heat oil in cast iron skillet on medium-high to 350° F. Scramble remaining egg in a shallow dish. Pour breadcrumbs into another shallow dish. One by one, coat stuffed blossoms in egg, then coat in breadcrumbs and place on wax paper until all are prepared. Carefully place the squash blossoms in the hot oil and fry until golden brown on all sides. Remove from oil and place on paper towels to remove excess oil. Sprinkle with Parmesan and serve immediately.
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