Fried Squash Blossoms Recipe

Hello Everyone!  Sorry for the delay in sharing delicious recipes.  I was out of the country on vacation.  My husband and I celebrated our one year wedding anniversary in France!  It was an amazing two week taste through the country with lots of wine, cheese, bread, crepes, champagne, escargot, boeuf bourguignon, macaroons and lots more.  France is a true food blogger food haven.  I will share more on this food adventure in another post, but for now let’s get the main attraction, fried squash blossoms.

Even though we joined the CSA this summer, Bill and I wanted to test our green thumbs and plant a small vegetable garden with summer squash.  At the beginning of the crop we were getting beautiful, large orange squash blossoms.  I wanted to expand my culinary skills and try frying them stuffed with ricotta cheese like the pros do. 

These little fried flowers tasted as good as they looked.  The sweet ricotta stuffed into the delicate flowers, surrounded by the crispy batter was a surprisingly perfect combination.

Fried Squash Blossoms Recipe

10 Squash blossoms

1 cup ricotta cheese

1/2 cup Parmesan cheese

1 egg white

Salt

Pepper

1 ½ cups flour

3/4 cup beer or sparkling mineral water

Remove the pistol from the blossoms and cut the stems to a desired length.  {I left mine on the longer side to give me a little handle to make it easier to dip them into the batter.}

Mix the ricotta, Parmesan cheese, egg white, salt and pepper in a small bowl.  Using a small spoon or a piping bag, fill each of the squash blossoms with the cheese filling.

In a separate bowl, mix the flour and beer until smooth.  You can adjust the consistency of the batter to how thick or thin you want the batter.  I left it thinner to keep the focus on the squash blossoms. 

Heat olive oil in a frying pan, do not bring oil to a smoking point.  Once oil is heated, dip each blossom into the batter.  Coat well and allow any excess to drip off before placing in the hot oil.  Cook until golden brown, remove from hot oil to a plate lined with paper towel to absorb any extra oil.  Serve hot.