Garden to Table: Stuffed Squash Blossoms with Basil Ricotta (Recipe) #gardentotable #garden #squash

Stuffed Squash Blossoms with Basil Ricotta – (Recipe Below)
*Note: I do not measure. I adjust the ingredients to my taste. Please measure with your tastebuds.*

Stuffing Ingredients:
Ricotta cheese
One egg
Shredded Italian cheese blend such as mozzarella and parmesan
Fresh basil, chopped
Splash of lemon juice
Salt and pepper to taste
Garlic powder
Italian seasoning

Batter Ingredients:
Flour
Salt and pepper
Garlic powder
Club soda for a light and airy texture
Or milk for a slightly denser result after frying

Instructions:
Begin by gently cleaning the squash blossoms. Remove the stamen from each flower and lightly tap them to shake off any excess pollen. Rinse them under cold water, then place them on paper towels to dry. Do not worry if a petal or two tears. They are delicate but forgiving.

In a mixing bowl, combine ricotta cheese, shredded Italian cheese, chopped basil, a splash of lemon juice, garlic powder, Italian seasoning, salt, and pepper. Taste the mixture and adjust the flavors to your liking before adding in the egg. Once everything is well mixed and smooth, set the filling aside.

Pour one to two inches of oil into a wide pan and begin heating it over medium high heat. It is important to have your oil ready before you start battering the blossoms so they can go straight from the batter into the pan. While the oil heats, prepare your batter by combining flour with a bit of salt, pepper, and garlic powder. Slowly stir in club soda until the texture is smooth and similar to pancake batter. You can use milk instead of club soda if you want a slightly richer and more dense result.

To assemble, gently stuff each dried squash blossom with a spoonful of the ricotta mixture. Be careful not to overfill. I use a plastic bag with one end cut to fill. Dip the stuffed blossom into the batter and give it a slight twist as you lift it out. This will help close the flower and patch any small tears. Carefully place it in the hot oil. Fry each side for about one to two minutes until the coating turns golden brown.

Once fried, remove the blossoms and let them drain on a paper towel. Serve warm and enjoy.

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