What You'll Need
Scale
- 12–16 squash blossoms
Batter:
- 1/2 cup all-purpose flour
- 1/3 cup grated parmesan cheese
- 3/4 cup chilled seltzer water
Filling:
- 1 cup whole milk ricotta cheese
- 1 large egg yok
- 1/4 cup finely chopped mint
- 1/3 cup grated parmesan cheese
- Salt
- Pepper
- Red pepper flakes
- Olive oil or any neutral frying oil
- Sea Salt
What You'll Do
- Grab two bowls. In one, add all of the batter ingredients EXCEPT the seltzer. Keep the ¾ cup chilled seltzer water in the fridge for later.
- In the second bowl, add all of the filling ingredients and stir to combine. Grab a ziploc bag (or a pastry bag if you have one) and fill her up with the filling ingredients. With scissors, snip one corner of the bag to create a makeshift pastry bag!
- Carefully open each individual squash blossom and gently squeeze your filling bag with one hand while holding the end of the squash blossom in the other hand. This is a fun process and will literally never go perfectly. Just get the job done as best as you can and remember to laugh.
- Once your blossoms are filled, twist the tops together to gently seal the filling inside and set them aside.
- Fill your frying pan with about ¼ inch of olive oil or any neutral frying oil. Set it on medium-high until the oil gets hot.
- Meanwhile, grab your cold seltzer water, add it to your dry batter ingredients and whisk together.
- Place your stuffed flowers one-by-one into the batter and casually dredge them. Then proceed to drop the coated blossoms in the hot oil and fry them for about 5 minutes, or until they get nice and browned. Make sure to turn blossoms over in different areas of the pan to check for brownness and ensure they’re cooking evenly!
- Place your fried blossoms on a plate with paper towels to soak up extra grease from frying, sprinkle the top with sea salt and serve immediately. Enjoy!