Stuffed blossoms are a favorite in Italy. They're also a favorite in our house because they can easily be used as an appetizer or dessert. These are lightly fried, sprinkled with chili flakes and our favorite part—dipped in marinara sauce. For a sweeter spin on these squash blossoms that would be more suitable for a traditional dessert, try drizzling or dipping them in honey.
Cook Time: 20 Minutes • Serves: 12-16
- 1 cup Ricotta
- 1 tbsp Fresh Mint, chopped
- 1/2 tsp Lemon Zest, grated
- Kosher Salt
- Freshly Ground Black Pepper
- Vegetable oil, for frying
- 1 1/4 cups all-purpose flour
- 1 tsp kosher salt
- 12 ounces chilled Pilsner, or lager-style beer
- Zucchini blossoms, stamens removed
- Sea Salt or Flaky Salt
- Chili Pepper Flakes
- 1/4 cup Pasta Jay's Classic Marinara, for dipping
How to Make
STEP 1: To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tbsp. ricotta mixture.
STEP 2: In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth, careful not to over mix.
STEP 3: One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
STEP 4: Transfer to paper towels to drain. Sprinkle with sea salt, chili flakes and devour while hot.