Stuffed Squash Blossoms

By Chef Murph

Picture by J. Allen

Read the section on “Squash Blossoms” before you go charging out to the garden. Use your favorite bread or meat stuffing or use the ricotta/mushroom stuffing below. Or skip the stuffing, and simply batter the blossoms and fry. The batter must be chilled for 30 minutes. Or it can be made in advance and refrigerated for up to two days. If it is too thick after refrigeration, add a few drops of water to return to its original consistency.

The Batter

1 cup flour
1/2 cup cornstarch
1/2 teaspoon salt
1 cup fat-free chilled milk, beer, or water

The Stuffing

1/4 cup ricotta cheese
1 garlic clove, minced or pressed
1/4 teaspoon each salt and pepper
2 tablespoons mushrooms, finely chopped
3 tablespoons fresh basil or parsley, minced
16 large squash blossoms, washed
Canola oil for frying

Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.

Meanwhile, prepare the stuffing. In a bowl combine the ricotta cheese, garlic, salt, pepper, mushrooms, and basil. Open the blossoms and spoon about one 1/2 teaspoon of the mixture into the center of each. Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.

Cooking Tip:

Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat, until a small cube of bread dropped into the oil, turns golden brown within seconds.

Briefly dip each stuffed blossom into the batter, then carefully slip it into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.

Sprinkle with salt, if desired, and serve immediately. Serves 4.

Enjoy

Chef Murph