Fried Squash Blossoms | Hailee Catalano Recipes
Savor Fried Squash Blossoms with ricotta filling and crispy batter—perfect for summer entertaining. Try Hailee Catalano’s recipe now! #FriedSquashBlossoms @haileecatalano
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 cafehailee.com.
Cooking tools:
- Grater
- Mixing bowl
- Garlic grater
- Piping bag
- Zip-top bag
- Pot
- Instant-read thermometer
- Whisk
- Stove
- Slotted spoon
- Paper towel
- Serving platter
- Tongs
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
Ingredients
- 2 medium tomatoes
- 1 clove garlic (finely grated)
- 1 tsp chopped calabrian chilis
- Kosher salt
- pepper
- Olive oil (to taste)
- 1 cup whole milk ricotta
- ½ cup grated pecorino romano
- ¼ cup chopped fresh basil
- 10 squash blossoms (cleaned)
- Canola oil (for frying)
- ¾ cup all purpose flour
- 1 cup cold seltzer water
- Pinch of salt
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