Ricotta-Stuffed Squash Blossoms

I’m posting this recipe for Ricotta-Stuffed Squash Blossoms and warn you: it’s NOT that difficult to make these scrumptious beauties! I found the recipe (including video) on Kitchen and Craft. This site is definitely worth a visit!

I tried my hand at making these stuffed squash blossoms after a visit to a local farm-to-table style restaurant. They offered this dish, and it was amazing. Can’t be that hard to make, I thought. Right?

After all, I have this sprawling squash plant growing in my compost pile. What better way to use the blossoms than stuff and fry them? Are you still with me? If so, let’s learn how they’re made!

First, pick your largest, most perfect blossoms. After you rinse them of any soil, etc, you’re going to open them up–gently–and remove the anthers. I used a pair of tweezers. If you see any bugs, grab them, too!

Next, remove the thin stems from the base of the flower and clip the main stem off completely. You might need scissors for this step.

After you mix your ricotta cheese filling, you’ll need to pull apart the petals–gently–and fill them with the cheese mix. Easiest way to do this is to create a “piping” bag. This is nothing more than placing your ricotta stuffing mixture into a plastic storage bag and snipping one corner off. This allows you to pinpoint where your filling goes. Very important.

Now for the fun part. Time to fry these blossoms! The tempura batter used in this recipe would make a great batter for any of your tempura fry needs. I’ve never had a need myself, but now I’m looking at my sweet onions in the garden with a fresh eye. Onion rings, anyone? I’m sure my husband will say, “ME!”

NOTE: Make the batter just prior to frying. The club soda will help it remain light and fluffy. I used a deep-dish cast iron pan for mine, though the chef from Kitchen and Craft used a different variety. Both work.

They only take 1-2 minutes, so make sure you already have a plate lined with paper towels ready. You’ll want to drain these before you eat them. And eat them warm–they taste much better than when allowed to cool completely.