Mozza fried squash blossom with ricotta
| Prep Time Cook Time | Servings 4 | Difficulty Intermediate |
Ingredients
- 4 whole Squash Blossoms
- ½ cups Flour
- ½ cups Plus Two Tablespoons Sparkling Water
- Salt And Pepper, to taste
- 1 cup Ricotta Cheese
- 1 Tablespoon Shallots, Minced
- 1 Tablespoon Mint, Finely Chopped
- 1 Tablespoon Parsley, Finely Chopped
- Coarse Sea Salt Flakes To Taste
- 2 teaspoons Lemon Juice
Preparation Instructions
1. Whisk the batter ingredients (flour, sparkling water, salt/pepper to taste) until just combined.
2. Remove stuff from the inside of the blossom.
3. Mix the filling ingredients (ricotta, shallots, mint, parsely, salt to taste, lemon juice) until totally combined.
4. Using a pastry bag or 2 small spoons, carefully fill the blossoms. Don’t fill them all the way!
5. Either heat a pot of oil to the proper temperature for frying, or heat a few tablespoons of olive oil in a large saute pan. Dip the stuffed blossoms in the batter and fry in the hot oil, or saute them, turning them as they cook.
6. Before serving, squeeze a little fresh lemon juice over the top, and sprinkle the flaky sea salt.
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