Stuffed Squash Blossoms (Fiori Di Zucca Fritti)

Yield: 12-16 stuffed squash blossoms

Ingredients:

Filling

• 1 cup (240 ml) ricotta, strained of excess liquid
• ½ cup (120 ml) grated parmesan
• 2 anchovy fillets, minced
• 1 egg
• ¼ teaspoon (1.25 ml) ground nutmeg
• ½ teaspoon (2.5 ml) salt
• 1 teaspoon (5 ml) ground black pepper
• 1 tablespoon (15 ml) finely chopped mint leaves
• 1 tablespoon (15 ml) lemon zest

Batter

• 1 cup (240 ml) flour
• 1 cup (240 ml) cold soda water
• ½ teaspoon (2.5 ml) salt

To Assemble:

• 12-16 fresh squash blossoms
• Filling
• Batter
• Vegetable oil, for frying
• Coarse sea salt

Method:

For the filling, combine ricotta, parmesan, anchovy, egg, ground nutmeg, salt, black pepper, mint, and lemon zest in a bowl and stir to combine.

Transfer mixture to a piping bag.

For the batter, just before frying, add flour, soda water, and salt to a bowl and whisk to a thin, creamy batter. Keep cold.

To assemble, gently clean squash blossoms with a dry cloth. Carefully open the petals and remove the stamen and pistils.

Using the piping bag, fill each squash blossom, then twist the petals to hold filling inside.

Add vegetable oil to a large saucepan until it comes up 2-inches (5 cm) high, then heat until it reaches 350 F (175 C).

Dip stuffed blossoms in batter one at a time, lift and allow the excess to drain away, then lower gently into hot oil.

Fry in batches, turning once, about 1-2 minutes per side. When crisp, remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with coarse sea salt.

Serve immediately.

Buon appetito!