I had the most delicious stuffed squash blossom at Felix's, an Italian restaurant in LA. I tried (painstakingly) to make some at home, but they were nowhere near as good. Of course, I don't expect restaurant quality food as I am not a professional chef and I don’t know this acclaimed restaurant’s exact recipe, but I followed this recipe and it wasn’t even averagely good:
https://littleferrarokitchen.com/ricotta-stuffed-squash-blossoms/
I think most importantly, the filling was sort of set and not creamy like at the restaurant. Does anyone have tips for making better squash blossoms?
Thank you!
by MiaMiaMammaMia
3 Comments
I’ve accepted that some dishes are best left to professional kitchens. This may be one of them.
They’re actually not that difficult to prepare.
If you want to try, I’ll leave you the recipe in its original variant where the flowers are simply stuffed with mozzarella and anchovies and fried with a batter of water and flour.
https://www-cookaround-com.translate.goog/ricetta/Fiori-di-zucca-in-pastella-ripieni.html?_x_tr_sl=it&_x_tr_tl=de&_x_tr_hl=it&_x_tr_pto=wapp
If the filling was a bit more set it might have been cooked a bit less, or quicker in the restaurant. Maybe they cooked them hotter and faster, so the inside wasn’t over cooked
I make my own version of these and like anything really it takes a bit of testing in your own kitchen to your own tastes before you get to where you’re truly happy.
I love my version. But I’ll always order them if they’re on the menu as it still is a bit of work just getting enough flowers in the right stage