Squash Blossoms Stuffed With Pistachio Ricotta Recipes

MEXICAN FRIED STUFFED SQUASH BLOSSOMS

Steps:

• Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
• Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent.
• Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
• Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
• To prepare the batter, mix in a bowl, one large egg, 1/3 cup of flour, ¼ cup of clear beer. (If you do not have a beer, use milk and a 1/3-teaspoon of baking powder.) Mix everything well.
• Heat the oil to medium-low temperature since the flowers are very delicate.
• As soon as the oil is hot, grab each flower from its stem and submerge in the batter mixture to cover completely, next step place the flower in the oil, and repeat this process with the other flowers trying not to pile them in the pan.

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Steps:

• Make tomato sauce:
• Cook garlic and red pepper flakes in 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.
• 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.