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Fried Stuffed Squash Blossoms Recipe

Fried Stuffed Squash Blossoms Recipe

Fried Stuffed Squash Blossoms Recipe

(fiori di zucca ripieni fritti)

Ingredients for 4 servings

  • squash blossoms 12
  • zucchini, cut into small strips 61/3 oz (180 g) about 1 medium
  • anchovies packed in oil 1 oz (20 g)
  • extra-virgin olive oil 3 tbsp (40 ml) plus more for frying
  • warm water 1 tbsp (15 ml)
  • flour 1/3 cup + 1 tbsp (50 g)

filling :

  • ricotta cheese 101/oz (300 g)
  • Parmigiano-Reggiano cheese, grated 2/3 cup (60 g)
  • mint leaves, chopped 6
  • salt and pepper to taste

batter :

  • cold water 3/4 cup + 2 tbsp + 2 tsp (200 ml)
  • all-purpose flour 12/3 cups (200 g)
  • egg 1

Method :

  1. Clean the squash blossoms and remove the pistils, being careful not to tear the petals. Combine the filling ingredients and mix them with a wooden spoon, seasoning with salt and pepper to taste. Use a pastry bag to fill the blossoms.
  2. Cut the zucchini into small strips and sauté it with 1 tablespoon of oil, salt and pepper, until browned and tender.
  3. Use an immersion blender to purée the anchovies, 2 tablespoon of oil and 1 tablespoon warm water. Strain the mixture to remove
    any bone remnants.
  4. Quickly whisk together the batter ingredients in a large bowl. Lightly flour the blossoms, dip them in the batter and fry them a few at a time. Let the excess oil drip off, then lay them on paper towels. Sprinkle them with salt and transfer them to plates. Serve the fried squash blossoms with the zucchini, drizzling the anchovy dressing on top.