Squash Blossom Recipe with Ricotta

Directions

• Prepare the Squash Blossoms:
  Gently clean the squash blossoms by removing the pistils from inside the flowers and any dirt or debris on the outside. Be careful not to tear the delicate petals.
• Make the Ricotta Filling:
  In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, chopped basil, chopped parsley, minced garlic, salt, and pepper. Mix until well blended.
• Stuff the Blossoms:
  Using a small spoon or a piping bag, carefully fill each squash blossom with the ricotta mixture. Fill just enough to close the petals without overstuffing them. Gently twist the ends of the petals to seal the filling inside.
• Prepare the Batter:
  In a small bowl, whisk together the all-purpose flour and cold sparkling water until smooth. The batter should be slightly thick but still fluid. If it’s too thick, add a bit more sparkling water.
• Heat the Oil:
  In a large frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
• Fry the Blossoms:
  – Dip each stuffed squash blossom into the batter, letting any excess drip off. Carefully place the blossoms into the hot oil, a few at a time, making sure not to overcrowd the pan.
  – Fry the blossoms for about 2-3 minutes on each side, or until golden brown and crisp. Use a slotted spoon to transfer the fried blossoms to a paper towel-lined plate to drain any excess oil.
• Serve:
  Serve the stuffed squash blossoms hot, garnished with extra grated Parmesan cheese and fresh herbs if desired. They can be enjoyed as an appetizer or a side dish.