Batter Fried Stuffed Squash Blossoms
To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler, then pipe it directly into each blossom.
Martha Stewart Living, March 2001
- 1 cup, fresh ricotta cheese
- 1 cup all-purpose flour
- Coarse salt and freshly ground pepper
- 1 cup plus 2 tablespoons milk
- 3 ounces mozzarella cheese, room temperature, cut into 1/4-inch cubes (about 1 cup)
- 1 tablespoon coarsely chopped fresh marjoram
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 16 large squash blossoms
- 4 cups light olive oil
- Place ricotta cheese in a double layer of cheesecloth. Tie up ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
- In a medium bowl, whisk together flour, salt, and pepper. Slowly add milk to the flour mixture, whisking constantly, until the batter has a slightly thickened and very smooth consistency; set aside.
- Remove ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the flower petals and, using a small spoon, fill a blossom about 2/3 full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to distribute filling evenly. Repeat, filling all the blossoms.
- In a small saucepan fitted with a deep-frying thermometer, heat olive oil over medium-high heat to 375 degrees. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.
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