Discovering wonderful Italian countryside family recipes is the best - Thanks Papa!
- 6 medium squash blossoms (cleaned really well)
- 2 cups of ricotta brought to room temp.
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh chopped basil
- 1 garlic clove minced really fine
- 2 eggs well beaten
- About 1 cup of flour
- salt and pepper to taste
- Canola oil for frying
Place oil {enough to submerge blossoms} into a deep sided pot and heat to 350 degrees.
Place the ricotta, parsley and basil into a small bowl and mix well to combine. Season with salt and pepper. Transfer into a pastry bag or zip lock bag and set aside.
Place the beaten eggs into a small bowl and the flour into a separate bowl.
Wash and clean the squash blossoms and gently pat them dry. GENTLY pull back the tops of the blossoms, insert the pastry bag/ziplock bag and GENTLY squeeze enough of the Ricotta mixture in to fill the blossom without bursting it. GENTLY twist the tops of the blossoms to seal. Continue until all blossoms are filled.
Dredge the blossoms into the egg mixture and then coat with the flour. Tap off any excess flour.
Place blossoms into the heated oil and cook until golden for a few minutes.
When golden, transfer blossoms to a plate lined with paper towels to soak up any excess oil and salt and pepper then while they’re still warm.
Buon Appetito!
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