Italian · Lunch
Fried Squash Blossoms (Low-Calorie)
Squash blossoms are stuffed with ricotta and parmesan, dipped in a sparkling-water batter, and oven-baked until crisp rather than deep-fried. Lemon zest and black pepper sharpen the filling. Served plain with a lemon wedge as an Italian antipasto.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
389Calories
20.2gProtein
21gFat
30.3gCarbs
4.1gSugar
2.9gFiber
793mgSodium
65mgChol
10gSat Fat
551mgPotassium
395mgCalcium
2.4mgIron
0.5mcgVitamin B12
24mgVitamin C
vegetarian
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Gently open each squash blossom and remove the stamen with your fingers. Preheat the oven to 220C/425F and line a tray with parchment.
2
Mix the ricotta, parmesan, lemon zest, salt, and pepper until smooth. Spoon about a teaspoon into each blossom and twist the petal tips closed.
3
Whisk the flour and chilled sparkling water together until just combined into a thin, lump-free batter.
4
Dip each stuffed blossom into the batter, letting excess drip off so only a thin, translucent coat clings to the petals.
5
Arrange the blossoms on the lined tray, brush lightly with olive oil, and bake at 220C/425F for 10 to 12 minutes until golden and crisp.
6
Let the blossoms sit on the tray for 2 to 3 minutes so the coating firms up.
7
Plate
Arrange the blossoms on a plate with the lemon wedge alongside for squeezing over just before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz195g, about 13 blossoms squash blossoms
- 1/2 cup110g ricotta
- 0.6 oz18g parmesan
- 4 tbsp34g all-purpose flour
- 4 tbsp60ml sparkling water, chilled
- 1 1/2 tsp1 1/2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp lemon zest
- 22 lemon wedge, to serve
