Squash Blossoms Stuffed With Ricotta Recipes

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STUFFED ZUCCHINI BLOSSOMS



Stuffed Zucchini Blossoms image

One of the great joys in life for me and my wife are stuffed zucchini blossoms. We were first introduced to these delicious little bites of heaven on our first visit to Rome and have enjoyed them ever since.

Provided by Chef Dennis Littley

Categories     Appetizer

Time 20m

Number Of Ingredients 13

12-15 Zucchini Blossoms
1/2 cup Ricotta Cheese
1 oz grated Romano Cheese
1 oz Shredded Mozzarella Cheese
1 egg- lightly beaten
Sea Salt and Black Pepper to taste
Pinch of Granulated Garlic
Cooking oil as needed
2 whole eggs
1/4 cup milk
1/4 cup flour
1/4 cup grated Romano
1 Tablespoon chopped Basil or Italian Parsley

Steps:

  • mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
  • open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
  • Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
  • Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
  • Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
  • Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
  • Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
  • Place finished blossom on paper towels to drain off any excess oil.
  • Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Nutrition Facts : Calories 71 kcal, Carbohydrate 3 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 53 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEXICAN FRIED STUFFED SQUASH BLOSSOMS



Mexican Fried Stuffed Squash Blossoms image

A recipe my mom told me on the phone some years ago inspire these fried stuffed squash blossoms. I added a little twist to this tasty appetizer by combining a little Serrano pepper and onion to the Ricotta mix.

Provided by Mely Martínez

Categories     Appetizers

Time 25m

Number Of Ingredients 11

16 Squash Blossoms
2 tablespoons chopped white onion
1 Serrano pepper minced (optional)
1 tablespoon of oil
1 tablespoon chopped parsley
1- cup ricotta cheese
1 Large egg
1/3- cup flour
¼ cup of beer
Salt and pepper
Oil for frying

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.

Nutrition Facts : Calories 96 kcal, Carbohydrate 4 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 34 mg, ServingSize 1 serving

STUFFED SQUASH BLOSSOMS



Stuffed Squash Blossoms image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Neutral oil like canola, for frying
1 cup whole-milk ricotta
2 tablespoons finely chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground black pepper
12 zucchini blossoms
1/2 cup all-purpose flour
2 large eggs, beaten
Sea salt, for seasoning

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F.
  • Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist.
  • Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour.
  • Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes.
  • Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately.
  • (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.)

SQUASH BLOSSOMS STUFFED WITH RICOTTA



Squash Blossoms Stuffed With Ricotta image

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms-known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main.

Provided by Andrea Albin

Categories     Tomato     Quick & Easy     Dinner     Parmesan     Ricotta     Mint     Summer     Deep-Fry     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 18

For tomato sauce:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
For squash blossoms:
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
Special Equipment
A deep-fat thermometer

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.

SQUASH BLOSSOMS STUFFED WITH RICOTTA



Squash Blossoms Stuffed With Ricotta image

This appeared in Gourmet, September 2009 issue. "The tender yellow-orange blooms are filled with Ricotta, Parmigian-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a salad, a satisfying main." Serves 4 (first course) or 2 (main course) Active time: 40 minutes Start to Finish: 40 minutes

Provided by ElatedMom

Categories     Vegetable

Time 40m

Yield 12 16, 2-4 serving(s)

Number Of Ingredients 14

1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 lbs plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
1 cup whole milk ricotta cheese
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated parmesan cheese, divided (Parmigian-Reggiano)
12 -16 large zucchini squash blossoms
1/2 cup plus 1 tbsp all-purpose flour
3/4 cup chilled seltzer water or 3/4 cup club soda
3 cups vegetable oil (for frying)

Steps:

  • Make tomato sauce: Cook garlic and red pepper flakes in oil in a 2-qt heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 tsp salt and simmer, uncovered, stirring occasionally, until thickened. About 25-30 minutes.
  • Prepare squash blossoms: Stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
  • Carefully open each blossom and fill with 2 rounded tsp of ricotta filling, gently twisting the end of each blossom to enclose filling. You may have filling left over.
  • Whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
  • Heat 1/2 inch oil to 375 degrees 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 degrees between batches.
  • Season with salt. Serve with tomato sauce.

Nutrition Facts : Calories 3581.8, Fat 369.4, SaturatedFat 61.2, Cholesterol 197, Sodium 658.8, Carbohydrate 45.2, Fiber 5.8, Sugar 10.8, Protein 34.7

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