Crispy Squash Blossoms
 
 
Adapted from  Jamie Oliver's Crispy Zucchini Flowers
Author:
Ingredients
  • 12 zucchini flowers
  • 7 ounces fresh ricotta (We used this recipe From NYT Cooking)
  • ¼ cup grated Parmesan
  • 1 tsp chopped mint
  • 1 tsp chopped parsley
  • 1 tsp red pepper flakes
  • 1 tsp salt, plus additional
  • few grinds freshly cracked pepper
  • zest of 1 lemon, plus 1 for serving
  • ¼ cup all purpose flour
  • 1¼ cups self rising flour
  • 1 cup white wine, whatever you would actually drink
  • piping bag or sandwich bag
  • vegetable oil, for frying
Instructions
  1. Remove the stamen in each flower. In a large bowl filled with cool water, rinse each flower by swishing it back and forth in the water. Try to be as gentle as possible. Place on paper towels to dry. If you're short on time, pat each flower gently to dry. Otherwise, just let them air dry on the paper towel.
  2. In a small bowl, beat or whisk together the ricotta, Parmesan, mint, parsley, red pepper, salt, pepper, and lemon zest. Place in a piping bag or sandwich bag.
  3. Open up each flower and with the piping bag or sandwich bag (acting as a piping bag) fill each blossom gently until just full. Carefully press the flower back together to enclose the mixture. Then lightly dredge each blossom in all purpose flour, tap to remove the excess flour. Set aside on a plate.
  4. Whisk together the wine (or sparkling water) and self rising flour together. The consistency should resemble batter or heavy cream. If you stick your finger in it, it should coat it. If it's too thin add more self rising flour, if it's too thick add more wine.
  5. Heat about two inches of oil in a large deep saucepan to 350°. One by one dip each blossom into the batter making sure each one is completely covered. Let the excess drip off. Carefully place each blossom into the oil. Quickly batter another 1 or 2. Fry no more than 2 or 3 at a time. Fry until golden and crisp, about 2 to 3 minutes. Drain on a paper towel and place on a plate, sprinkle with salt. Serve hot with fresh lemon wedges.
Recipe by Cooks and Kid at https://cooksandkid.com/crispy-squash-blossoms/