Entrees » Ricotta Filled Squash Blossoms
Did you know squash blossoms are edible? Well they are and they are wonderful. Versatile and lovely, stuffed with just about anything. In this recipe, Chef Jason Santos fills them with ricotta, garlic and parsley, fried with a light tempura batter. A simple heirloom tomato salad accompanies the dish, garnished with Roasted Red Pepper Pesto.
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Serves 3
Ingredients
- 6 squash blossoms
- 3 tbsp ricotta cheese
- 1 tbsp parsley, chopped
- 2 tsp garlic crisped in olive oil
- salt
- pepper
Tempura Batter
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 egg
- 1 cup soda water
- pinch of salt
For Frying
- 1 qt canola oil
- salt
- pepper
Heirloom Tomato Salad
- 3 heirloom tomatoes, diced
- 3-4 cherry heirloom tomatoes, halved
- 2 tbsp chives, chopped
- vinaigrette of choice
- salt
For Roasted Red Pepper Pesto
- 1 red pepper, roasted until charred, peeled & chopped
- 8 large basil leaves
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 tbsp pine nuts
- 1 tbsp Parmesan cheese
- pinch of salt
Garnish
- croutons
- baby greens
- roasted pepper pesto
How-to
Prepare Ricotta Cheese Filling & Fill Squash Blossoms
- Combine ricotta cheese with parsley and garlic and season with salt and pepper
- Carefully fill blossoms with either a piping bag or a small teaspoon
Prepare Tempura Batter & Fry
- Combine tempura batter ingredients and be careful not to over-mix
- Dip blossoms and fry in 350º canola oil until golden brown, season with salt and pepper
Prepare Heirloom Tomato Salad
- Mix salad ingredients, toss with favorite vinaigrette, and season with salt and pepper
Roasted Red Pepper Pesto
- Add oven-roasted or stove-top charred pepper (peeled & chopped), basil leaves, garlic cloves, pine nuts, Parmesan cheese and salt into a blender
- Drizzle in olive oil and puree until smooth
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