Fried Squash Blossoms Stuffed with Ricotta Recipe | SideChef
Crispy fried squash blossoms filled with creamy herb and lemon ricotta cheese. Served with a fresh sweet Heirloom tomato sauce. This simple and stunning appetizer will leave your guests asking for...
Keywords
- Peanut-Free
- Tree Nut-Free
- Fish-Free
- Cheese
- Appetizers
- Fridge
- Stove
- Weeknight Dinners
- Finger Food
- Advanced
- Low Salt
- Egg-Free
- Nut-Free
- Soy-Free
- Low-Sugar
- Pescatarian
- Date Night
- Shellfish-Free
- Dinner
- Father's Day
Ingredients
- 16 Squash Blossoms
- 1/2 cup All-Purpose Flour
- 1/2 cup Cake Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Coarse Salt
- 1 cup Soda Water
- as needed Vegetable Oil
- 1 cup Ricotta Cheese
- 1 tablespoon Fresh Basil
- 1 tablespoon Italian Flat-Leaf Parsley
- 1 tablespoon Fresh Mint
- 1 teaspoon Fresh Chives
- 1 teaspoon Fresh Thyme
- 1/4 Lemon
- 6 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Salt
- to taste Ground Black Pepper
- 1/4 cup Onion
- 1 clove Garlic
- 1 pinch Crushed Red Pepper Flakes
- 2 cup Heirloom Tomato
- to taste Salt
- 1 teaspoon Granulated Sugar
- 4 sprig Fresh Thyme
- 4 Fresh Basil
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