Almost like an apology in advance, summer squash offer up these beautiful and delicious blossoms before taking over your garden, your car, your kids and your life. Stuffing these flowers with herbed fresh cheese and deep frying them seems the only just course for the summer of zucchini tsunamis that are to come.
By Chef Art Rogers, Lento Restaurant
- 4 squash blossoms
- 1 cup fresh ricotta
- 1 egg yolk
- ¼ cup roughly chopped mixed herbs
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
For the batter:
- ½ cup all-purpose flour
- ¼ cup chickpea flour*
- 2 cups club soda
- Pinch of salt and pepper
- Canola oil, for frying
Carefully remove stamen from inside of blossoms and make sure there are no little bugs in there. Gently wash flowers and pat dry.
Mix the ricotta, yolk, herbs, Parmesan, and salt and pepper together. Put the mixture in a pastry bag with a small tip, or use a Ziplock bag with one corner snipped off. Pipe the filling into the blossoms and pinch the end of the flower together, sealing it.
Make the batter. Sift the flour together and add the club soda. The might not near all the soda so add it gradually and mix until it is a little thicker than pancake batter.
Fill the bottom of a cast iron or heavy bottomed frying pan with about one inch of canola oil and heat to 350º.
Dredge the blossoms in the batter and carefully lower into the oil. Fry on each side for about two minutes, until golden brown and crisp. Move to a plate covered with a paper towel to absorb excess oil.
Serve on top of a bed of greens with a light vinaigrette.
*Chickpea flour can usually be found in your local health food store or co-op.
This recipe originally appeared in our Summer 2008 issue.