Food & Cooking Recipes Appetizers Batter Fried Stuffed Squash Blossoms Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Delicate squash blossoms are filled with ricotta and mozzarella. To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler, then pipe it directly into each blossom. Ingredients 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 ¼-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 Directions 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. Rate it Print