Basil and Ricotta Fried Squash Blossoms

When squash blossoms hit the farmers market, I am ALL IN. They have to be one of my favorite ingredients of all time. I put them on pizzas, in quesadillas, atop pasta or goat cheese scrambled eggs…but my all-time favorite way to eat them is stuffed with a creamy ricotta filling and lightly battered + fried to perfection. The end product is a light, crisp, luxurious appetizer that I cannot get enough of! Good luck eating just one…

Makes 8-10 squash blossoms

INGREDIENTS

• 1 cup ricotta cheese (my favorite is Bellwether Farms Sheep’s Milk Ricotta!)

• 1/4 cup freshly grated Toma cheese (can use mozzarella or any grated that melts well)

• 8 large basil leaves, minced

• Kosher Salt

• 8-10 squash blossoms (8 if yours are on the smaller side)

• 1 cup all purpose flour

• 1/4 cup corn starch

• 1 1/4 cups sparkling water

• Avocado oil

• Maldon salt

METHOD

1. Fill a 12-inch cast iron skillet (or any 12-inch pan with high walls) with 2 inches of avocado oil. Heat until a thermometer reads 350 degrees F.

2. While the oil is heating up, make the filling. In a small bowl, mix together the ricotta, toma, minced basil and a pinch of kosher salt to taste.

3. Transfer the filling to a pastry bag (can also use a plastic gallon bag). Snip a medium hole in the piping bag or plastic bag and gently pipe the filling into the squash blossoms, leaving 1/2 inch at the top of the squash blossom free. Twist the unfilled 1/2 inch at the top to seal in the filling. Set aside the squash blossoms.

4. In a separate bowl, whisk together the flour, corn starch, sparkling water and a pinch of salt until homogenous.

5. Holding the squash blossoms by the stem, gently dip them into the batter, twirling them in the direction you twisted the top of the blossom to ensure the filling doesn’t fall out. Allow any excess batter to drip off back into the bowl (you don’t want them to be battered too heavily).

6. Immediately transfer the squash blossoms to the hot oil and allow to cook for a couple of minutes on each side, until golden brown. Transfer to a paper towel-lined plate to drain off any excess oil. Season immediately with Maldon salt.

7. Serve topped with basil and enjoy!