Batter Fried Stuffed Squash Blossoms

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Batter Fried Stuffed Squash Blossoms

 

Serves 4 to 6

To stuff the squash blossoms easily, spoon the filling

into a pastry bag fitted with a coupler, then pipe it

directly into each blossom.

 

1 cup fresh ricotta cheese

1 cup all-purpose flour

Coarse salt and freshly ground pepper

1 cup plus 2 tablespoons milk

3 ounces mozzarella cheese, room temperature, cut

into 1/4-inch cubes (about 1 cup)

1 tablespoon coarsely chopped fresh marjoram

2 tablespoons coarsely chopped fresh flat-leaf

parsley

16 large squash blossoms

4 cups light olive oil

 

1. Place ricotta cheese in a double layer of

cheesecloth. Tie up ends, and hang over a bowl to

drain. Place in the refrigerator for 2 to 3 hours, or

overnight.

 

2. In a medium bowl, whisk together flour, salt,

and pepper. Slowly add milk to the flour mixture,

whisking constantly, until the batter has a slightly

thickened and very smooth consistency; set aside.

 

3. Remove ricotta from the cheesecloth, and discard

the liquid. In another medium bowl, stir together

drained ricotta, mozzarella, marjoram, and parsley,

and season with salt and pepper. Gently open the

flower petals and, using a small spoon, fill a blossom

about 2/3 full with the ricotta mixture. Wrap the

petals around the mixture to seal. Using your fingers,

gently press the blossom to distribute filling evenly.

Repeat, filling all the blossoms.

 

4. In a small saucepan fitted with a deep-frying

thermometer, heat olive oil over medium-high heat to

375º. Place the stuffed blossoms in the reserved

batter until completely coated. Lift out, and gently

drag the blossom against the edge of the bowl to

remove excess batter. Carefully slip as many blossoms

into the hot oil as will comfortably fit without

crowding. Fry the blossoms until golden brown, 2 to 3

minutes. Remove from the oil with a slotted spoon, and

transfer to several layers of paper towels to drain.

Sprinkle with salt, and serve immediately.

 

 

 

 

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