Fried Squash Blossoms with Fontina, Ricotta, Basil and Young Garlic
Serves 4-6 One of summer’s beautiful culinary herbs, Italian Large Leaf basil, combined with fontina, ricotta and young garlic make a delicious filling to squash blossoms. Enjoy these as a starter one summer evening.
Ingredients
- 15-20 squash blossoms, stems trimmed and stamens removed
- 1/8 cup pine nuts
- 1 cup fresh basil leaves
- 1 young garlic bulb, chopped (substitute with 1 garlic clove if needed)
- 1/4 teaspoon sea salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup fontina, grated
- 1/2 cup ricotta
- Juice of 1/2 lemon
- Sea salt and freshly ground black pepper
- 1/2 cup sparkling water
- 1/2 cup all-purpose flour
- Extra-virgin olive oil
- Lemon wedges for serving
Instructions
- Heat a medium pan over medium-high heat. Add the pine nuts and cook for 4 minutes, until lightly browned, stirring. Remove from heat and set aside.
- Pour the sparkling water in a medium bowl. Whisk in the flour until combined. Set aside.
- Put the pine nuts, basil, garlic and sea salt and olive oil in a food processor with the metal blade attached and process until combined. Transfer to a medium bowl. Add the fontina, ricotta, and lemon juice. Season with salt and pepper and stir until combined.
- Carefully, spoon the mixture inside of each squash blossom and twist them closed at the top. Brush each squash blossom with the batter, making sure to lightly coat all sides.
- Heat the olive oil in a large pan. 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 serving piece of your choice. Sprinkle sea salt over the top and serve immediately with lemon wedges.
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