Fried Squash Blossoms with Herbed Ricotta
Serves 4-6
Ingredients
- 15-20 squash blossoms, stems trimmed and stamens removed
- 1/2 cup ricotta
- 1 large egg
- 1 garlic clove, minced
- 1 teaspoon fresh basil leaves, finely chopped
- 1 teaspoon sweet marjoram, finely chopped
- 1 teaspoon fresh flat-leaf parsley, finely chopped
- 1/2 cup sparkling water
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- Lemon wedges for serving
Instructions
- Pour the sparkling water in a medium bowl. Whisk in the flour until combined. Set aside.
- Put the ricotta, egg, garlic, basil, sweet marjoram, and parsley in a medium bowl. Season with salt and pepper and stir until combined. Carefully, spoon the ricotta herb mixture inside of each squash blossom and twist them closed at the top. Dip the squash blossoms into the batter, making sure to coat all sides.
- Heat a small amount of olive oil in a large pan over medium-high heat. Working in batches, add the squash blossoms to the pan and fry them on both sides, about 2-3 minutes total. Transfer them to paper towels and then place them on a large serving plate. Sprinkle sea salt over the top and serve immediately with lemon wedges.
Please follow and like:
