Fried Ricotta-Filled Squash Blossoms
These crispy squash blossoms are the perfect appetizers. One bite in and your mouth will be exploding with flavour thanks to the ricotta filling.
- Yield: 8 blossoms
8 squash blossoms (clean and stamen removed)
120 g fresh ricotta
1 tsp lemon zest
Salt (to taste)
1 tsp fennel frond (chopped)
Neutral oil for frying
½ cup cornstarch
½ cup all purpose flour
1 cup sparkling water
1 egg yolk
Mix together the ricotta, lemon zest and fennel frond.
Clean the blossoms and pipe in the filling until the blossom is half filled. Twist the top petals like the wrapping on a candy. Set aside.
Heat the oil to 350 degrees F.
Mix together the cornstarch, flour, and salt in a small bowl, making a well in the centre. Add the egg yolk and sparkling water to the well. Stir gently to combine—the batter should be smooth and lump-free. Add more water if necessary after testing a blossom (see below)—the batter should be a touch thinner than a crepe batter.
To test the consistency on a blossom, the batter should adhere to the blossom and gently run off, still coating the blossom generously, but not be super thick.
After dipping the blossom, gently drop it into the oil as a test. Fry until lightly golden (approximately 30 seconds) season lightly with salt and cool slightly on a rack. Serve immediately after all are fried. Do not overcrowd the oil or the temperature will drop radically and yield soggy, sad results.