Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Fried Squash Blossoms
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 8
- Cholesterol
- 21
- Sodium
- 355
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
16 zucchini flowers
1 cup fresh ricotta cheese
1 1/2 cups all-purpose flour
1 handful fresh parsley, finely chopped
Kosher salt and freshly ground black pepper
One 12-ounce bottle lager beer
Vegetable oil, for frying
Directions
- Use your fingers to carefully dig a hole on the side of the zucchini flower, opening it enough to dig out with you pointer the pollen stem that is inside. Gently rinse the flowers under a sprinkle of cold water, paying attention not to damage the thin petals, then lay on a rag and pat dry.
- Fill a piping bag with the ricotta cheese and pipe 2 to 3 tablespoons of the ricotta into each flower. Twist the petals to close tightly so the cheese doesn't escape during frying.
- In a mixing bowl, whisk together the flour, parsley, a couple of generous pinches of salt and a few grinds of black pepper. Slowly start pouring the beer into the mix, using a whisk or a fork to make the batter; mix to eliminate any lumps.
- Add the vegetable oil to the bottom of a heavy skillet until it comes up the sides 2 inches, making sure the oil is not more than halfway up the sides. Heat the vegetable oil until hot.
- Dip the filled flowers through the batter then carefully add to the hot oil. Fry, flipping halfway through frying, until the blossoms are golden and crisp, 2 minutes.
- Remove and place on a large dish lined with paper towels. Sprinkle with salt to taste while still hot.