Ricotta-stuffed Fried Squash Blossoms
you’ll need 1 box of squash blossoms (about 20) from your local farmer’s market - mine are from NY’s Evolutionary Organics
inspect the blossoms for cleanliness & freshness, gently pick out the stamens inside the flowers.
chop about 2 tablespoons of fresh herbs (basil & sage is what we used)
mash together the herbs, salt & pepper, and about 1 cup of fresh ricotta. for special food like this, use a really good ricotta like Narragansett Creamery’s.
gently stuff each blossom with the ricotta mixture. i didn’t find a spoon at all useful, fingers were much easier.
beat two eggs in a separate shallow bowl. make a dredge of flour, salt & pepper.
heat ample oil in a sauce pan or heavy skillet until it’s hot enough for deep frying.
when the oil is hot, dip each stuffed flower in the egg and then the flower, and gently drop them into the hot oil. fry only a few at a time.
fry the blossoms 3-4 minutes until they are golden. dip them out with tons & let drip onto a plate covered with paper towels.
let cool slightly, then devour.