Squash Blossoms Stuffed with Ricotta

Squash Blossoms Stuffed with Ricotta
Photo by John Kernick

Ingredients

  • ½ teaspoon sugar
  • About 3 cups vegetable oil
  • 1 cup whole-milk ricotta
  • 1 clove garlic
  • ¼ cup mint
  • ½ cup water
  • ¼ teaspoon hot red pepper flakes
  • + 8 more ingredients
    • 9 tablespoons all-purpose flour
    • a deep-fat thermometer
    • ¾ cup seltzer or club soda
    • 2 tablespoons olive oil
    • 16 large zucchini squash blossoms
    • 1 large egg yolk
    • 2/3 cup Parmesan cheese, freshly grated
    • 1 ½ pound plum tomatoes

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. Stir together ricotta, yol...

View full recipe at Epicurious

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