Tag Archives: squash blossoms

Stuffed Squash Blossoms

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This time of year my squash blossoms start popping up in my veggie garden. Needless to say, it’s time to pick them and stuff them with ricotta cheese and fresh basil from my garden and fry them up.

This recipe for stuffed squash blossoms from my book,  Picture Perfect Parties (Rizzoli), is one of my favorite summer staples. I make it every year for family and friends in honor of the first time I made them on the Amalfi coast. Planting squash in my garden is a given every year, and when summer comes, I start stuffing and frying. You will adore this recipe. The delicate flavors and crisp texture will make you swoon. You will be planting squash in you garden every year just to yield this cheese filled delicacy. Trust me.

Get out there and pick those gorgeous blossoms!

Ricotta Stuffed Fried Squash Blossoms
Serves 6-8

You will need:

– 12 to 16 large zucchini squash blossoms
– About 4 cups vegetable oil for frying
– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– 1/2 cup plus 2 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– Salt and pepper to taste

To prepare:

For the filling:

– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– ½ teaspoon salt

For the batter:

Note* you can make the batter a couple hours before and set aside.

– 1/2 cup plus 1 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– 1 teaspoon salt
– 1 teaspoon pepper

Filling the blossoms:

Dry the squash blossoms with a paper towel, do not wash them under the tap, wash them in a bowl of water.

Carefully make a small opening in the top of each blossom. Using a piping bag or plastic bag with a hole cut into the bottom, pipe the filling into the opening filling about half way up the flower. Close end and gently twist flower closed.

Store the stuffed blossoms in the fridge until you are ready to fry.

Frying the squash blossoms:

Heat oil. Test heat by dropping a few drops of the batter, if it crisps up you are ready to go. Dip stuffed blossoms into the batter with a small tongs then drop them carefully into the oil.

Fry the blossoms until crisp and place on a paper towel to drain.  Serve immediately.

2014-06-01_15-12-41 2014-06-01_15-13-16 2014-06-01_15-13-54

For more great spring recipes check out my cookbook: Picture Perfect Parties here.

Photos from Picture Perfect Parties “Italian Spring Feast of Squash Blossoms” Chapter

Photo Credit: Deborah Whitlaw Llewelleyn

cooking dinner party Entertaining gardening italian cooking Picture Perfect Parties Recipes Uncategorized : Tags: , , , , , , , , ,

It’s time for Stuffed Squash Blossoms

2014-06-01_15-11-28 It is the time of year my squash blossoms start popping up in my veggie garden. Needless to say time to pick them and stuff them with ricotta cheese and fresh basil from my garden and then fry them up.

Here’s my recipe from Picture Perfect Parties: Get out there and pick those gorgeous blossoms. 2014-06-01_15-11-58

I make this recipe every year for family and friends in honor of the first time I made them on the Amalfi coast. Planting squash in my garden is a given every year, and when June comes I start stuffing and frying. You will adore this recipe. The delicate flavors and crisp texture will make you swoon. You will be planting squash in you garden every year just to yield this cheese filled delicacy.

Ricotta Stuffed Fried Squash Blossoms
Serves 6-8

You will need:

– 12 to 16 large zucchini squash blossoms
– About 4 cups vegetable oil for frying
– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– 1/2 cup plus 2 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– Salt and pepper to taste

Preparation:

For the filling:

– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– ½ teaspoon salt

For the batter:

Note* you can make the batter a couple hours before and set aside.

– 1/2 cup plus 1 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– 1 teaspoon salt
– 1 teaspoon pepper

Filling the blossoms:

Dry the squash blossoms with a paper towel, do not wash them under the tap, wash them in a bowl of water.

Carefully make a small opening in the top of each blossom. Using a piping bag or plastic bag with a hole cut into the bottom, pipe the filling into the opening filling about half way up the flower. Close end and gently twist flower closed.

Store the stuffed blossoms in the fridge until you are ready to fry.

Frying the squash blossoms:

Heat oil. Test heat by dropping a few drops of the batter, if it crisps up you are ready to go. Dip stuffed blossoms into the batter with a small tongs then drop them carefully into the oil.

Fry the blossoms until crisp and place on a paper towel to drain.  Serve immediately.

2014-06-01_15-12-41 2014-06-01_15-13-16 2014-06-01_15-13-54

For more great spring recipes buy my cookbook: Picture Perfect Parties here

Photos from Picture Perfect Parties “Italian Spring Feast of Squash Blossoms” Chapter

Photo Credit: Deborah Whitlaw Llewelleyn

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Squash Blossoms stuffed with ricotta

this is a recipe was taught to me by lovely italian lady in positano, one summer in italy, long ago. honestly i had so much of her home made lemoncello it’s a wonder i remember the experience or recipe at all. i do remember the view from her terrace…breathtaking!

i get very excited when my garden starts to yield the first squash blossoms. these little golden gems are worth sacrificing a few yellow squash down the road. i suggest you hit the local farmers market right about now for these gorgeous + delicious blooms

for the filling:

  • 1 cup whole-milk ricotta (preferably fresh)
  • 1 large egg yolk
  • 1/4 cup finely chopped basil
  • 3 tablespoons grated parmigiano cheese
  • 12 to 16 large zucchini squash blossom
  • salt to taste

for the batter

  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1 egg
  • 3/4 cup chilled seltzer or club soda
  • 3 tablespoons grated parmesan cheese
  • About 3 cups vegetable oil for frying
  • salt and pepper to taste

preparation:

Dry the squash blossoms with a paper towel, do not wash them under the tap

Carefully open each blossom and pipe the filling into the opening. Store in the fridge until you are ready to fry.

Make the batter and set aside, room temperature

frying:

heat 3 cups olive oil , test heat by dropping a few drops of the batter, if it crisps up you are ready to go. dip stuffed blossoms into the batter with a small tongs then into the oil.

fry the blossoms until crisp and place on a paper towel to drain. salt and serve immediately as a great appetizer with a glass of prosecco.

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