Italian · Lunch
Fried Squash Blossoms
Squash blossoms stuffed with ricotta and lemon zest, dipped in a sparkling-water batter, then deep-fried until the petals turn shatteringly crisp and the cheese inside turns molten. Served with lemon wedge and sea salt.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
13.2gProtein
34.8gFat
28.4gCarbs
2.9gSugar
2.1gFiber
410mgSodium
34mgChol
6.1gSat Fat
320mgPotassium
210mgCalcium
2.3mgIron
0.3mcgVitamin B12
14mgVitamin C
vegetarian
low-cholesterol
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Gently rinse the squash blossoms under cool water, pat dry with paper towel, and check that no grit remains in the petals.
2
Build
Mix the ricotta, parmesan cheese, and lemon zest with a fork until smooth, then spoon about a teaspoon into each blossom and gently twist closed.
3
Chill
Set the stuffed blossoms on a plate in the refrigerator for 15 minutes until the filling firms up.
4
Whisk
Whisk together the flour, cold sparkling water, and salt into a thin, lump-free batter, working quickly to preserve the bubbles.
5
Fry
Heat the vegetable oil to 350°F over medium-high heat, dust each blossom lightly in flour, dip in batter, and fry in batches of two for about 2 minutes, turning once, until pale gold and crackling, then drain on paper towel.
6
Plate
Arrange the fried blossoms on a plate, scatter with flaky sea salt, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1212 squash blossoms (about 5 oz/140g), stamens removed
- 1/2 cup120g ricotta cheese
- 2 tbsp2 tbsp parmesan cheese
- 1 tsp1 tsp lemon zest
- 2/3 cup80g all-purpose flour, plus extra for dusting
- 2/3 cup160ml cold sparkling water
- 2 pinch2 pinch salt
- 4 cups960ml vegetable oil, for deep-frying
- 22 lemon wedge, for serving
- 2 pinch2 pinch flaky sea salt, for finishing
