What to do with the dainty, delicate squash blossoms sprouting on your garden zucchini? Fry them, of course. Chef Gabriel Sanchez fills the flowers with a creamy ricotta, then dips them in a tempura batter before frying. The light, crunchy coating gives way to the soft stuffed center, and Sanchez serves the blossoms with sliced tomatoes, mache greens and a little balsamic vinegar for contrast.
- 4 male squash blossoms
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 cup San Pellegrino sparkling water
- 3/4 cup ricotta cheese
- 1/4 cup heavy cream
- 1 tablespoon extra virgin olive oil
- 1-2 heirloom tomatoes, sliced
- 1 handful mache greens
- Canola oil
Kosher salt & black pepper, to taste
- Clean the squash blossoms and remove the stamens.
- Stir together the rice flour, all-purpose flour and San Pellegrino in a bowl to make the tempura batter.
- In a separate bowl, combine the ricotta cheese, heavy cream and olive oil to make the filling. Salt and pepper to taste and pour into a piping bag.
- In a pan or deep fryer, heat a layer of canola oil to 350 degrees.
- Working in batches, fill the blossoms with ricotta cream, dip them into the tempura batter and then fry in the oil 3-4 minutes or until crispy. Serve the blossoms with tomato slices, a drizzle of balsamic and garnish with mache greens and a dollop of ricotta filling.