Ricotta-Stuffed Fried Squash Blossoms
When May rolls around and the squash begins to blossom, I'm ready to start stuffing and frying. If you've never tasted fried squash blossoms, the delicate flavo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.atlantamagazine.com.
Ingredients
- 1 cup whole-milk ricotta, preferably fresh
- 1 large egg yolk
- 1/4 cup finely chopped fresh basil
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 12 to 16 large zucchini squash blossoms
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 cup chilled seltzer or club soda
- 4 cups vegetable oil, for frying
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