Recipes : Crispy Squash Blossoms Filled with Pulled Pork and Ricotta : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Crispy Squash Blossoms Filled with Pulled Pork and Ricotta
Recipe courtesy Bobby Flay

Ingredients
1 1/2 cups ricotta cheese
Braised Pork, recipe follows
Salt and pepper
20 squash blossoms
Canola oil or peanut oil, for frying
Rice Batter, recipe follows
Black Pepper Vinaigrette, recipe follows

Instructions
Place the ricotta in a strainer lined with cheesecloth over a bowl and
let drain in the refrigerator for at least 2 hours. Discard liquid.

Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper.

Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the
filling while frying.

Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches
360 degrees F.

Dredge each filled squash blossom in the rice batter to coat completely. Fry the squash blossoms in
batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and
sprinkle with salt.

Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash
blossoms on top for each serving. Serve hot.

Braised Pork:
1 (2-pound) pork butt, cut into 2-inch cubes
2 cups your favorite BBQ sauce

2 cups rice vinegar
1 large red onion, coarsely chopped
Salt and freshly ground pepper

Preheat oven to 300 degrees F. Place pork cubes in a medium roasting pan. Stir together the BBQ
sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper. Cover
the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender. Let
cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized
pieces.

Rice Batter:
2 cups cold water
2 cups rice flour
Salt

Whisk together water and flour until smooth and season with salt. Let sit 10 minutes before using.

Black Pepper Vinaigrette:
1/2 cup rice vinegar
1 heaping tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon whole black peppercorns
2 teaspoons honey
3/4 cup extra-virgin olive oil

Combine vinegar, mustard, salt, pepper, and honey in a blender. With the machine running, slowly add
the oil until emulsified.