Fried Stuffed Squash Blossoms

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 16 large squash blossoms
• 1/4 cup ricotta cheese
• 1 clove garlic, minced or pressed
• 1 tablespoon pine nuts
• 2 tablespoons minced fresh basil
• salt
• pepper
• 2/3 cup all-purpose flour
• 1 cup cold water
• safflower oil or other high-quality vegetable oil
• parmesan cheese

Recipe

• 1 quickly rinse the squash blossoms under running cold water and gently pat dry.
• 2 cut off and discard stems.
• 3 set aside.
• 4 in a bowl, combine the ricotta cheese, garlic, pine nuts, basil and salt and pepper to taste.
• 5 open up the blossoms and spoon about 1 1/2 teaspoons of filling into the center of each; avoid overfilling.
• 6 twist the top of each blossom together to close.
• 7 place on a baking sheet and refrigerate for about 15 minutes.
• 8 combine the flour and water in a shallow bowl and beat with whisk until smooth and creamy.
• 9 let stand about 15 minutes.
• 10 pour the oil into a deep skillet or saucepan to a depth of about 3/4 inch.
• 11 heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
• 12 briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
• 13 cook until golden brown on one side; turn and continue to cook until golden on all sides; about 3 minutes total cooking time.
• 14 add as many blossoms at a time that will fit comfortably in the pan.
• 15 transfer with a slotted spoon to paper towels to drain briefly.
• 16 sprinkle with salt and parmesan cheese to taste and serve immediately.