These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Squash Blossoms Stuffed with Ricotta
From Kansas State Student Farm CSA
<p>As a Southerner, I know everything tastes better fried. This fact of life doesn’t exclude squash blossoms! The blossoms taste like a tender, exceptionally flavorful squash, and they are simply irresistible. I pulled this recipe off of epicurious.com, but normally I just fry the blossoms in oil after smothering them in a light tempura batter. Enjoy!</p>Source: epicurious.com -- & Farm Manager Sarah Masterson (Entered by Rhonda Janke)
Serves: 2 main course servings (or 4 appetizer servings)
Vegetarian!
Ingredients
1
garlic clove, minced
1/4 tsp.
hot pepper flakes
2 tbsp.
olive oil
1 1/2 lb.
plum tomatoes, finely chopped
1/2 cup
water
1/2 tsp.
sugar
1 cup
whole-milk ricotta (preferably fresh)
1
large egg yolk
1/4 cup
finely chopped mint
2/3 cup
grated Parmigiano-Reggiano, divided
12-16
large zucchini/squash blossoms
1/2 cup
all-purpose flour
3/4 cup
chilled seltzer or club soda
3 cups
vegetable oil for frying
Step by Step Instructions
- Make tomato sauce: For Tomato Sauce: Cook garlic and red pepper flakes in olive oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
- To prepare squash blossoms: Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
- Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
- Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
- Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
- Cooks' note: Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.