Stuffed Squash Blossoms with Homemade Tomato Sauce

If you are anything like me you love the summer months. Not only is the summer hold long days of sun but about midseason we start seeing squash blossoms. I first discovered them during a trip to Mexico City and fell head over heels for them. 

Ceramics are handmade by Nicole Helen Brunner of MostRecklessly. 

 

** Though I love to cook, you'll see that most of the recipes featured I did not write. This one came from the lovely site, Epicurious 

YIELD

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

ACTIVE TIME

40 min

TOTAL TIME

40 min

INGREDIENTS

  1. 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
  2. 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
    • Equipment: a deep-fat thermometer

PREPARATION

  1. Make tomato sauce:
    1. 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.
  2. Prepare squash blossoms:
    1. Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
    2. 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.)
    3. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
    4. 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.

 

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