Italian Cheese-stuffed Squash Blossoms
Crispy and delicious Squash Blossom stuffed with Italian Cheeses
Equipment
- I
Ingredients
- 12 Squash Blossoms
- 1/2 cup Ricotta Cheese
- 2 oz grated Romano Cheese
- 1 oz shredded Mozarella Cheese
- 1 Egg, lightly beaten
- 1 pinch Garlic powder
- Sea salt and freshly ground black pepper
- 6 tbsp Oil or more to fill frying pan to 1/4 inch
Batter
- 2 Eggs
- 1/4 cup Milk
- 1/4 cup Flour
- 1/4 cup grated Romano cheese
- 1 tbsp chopped Italian parsley
Instructions
- Remove and discard the pistil from inside each blossom. Gently clean the Squash Blossoms in a bowl of water, lay them on kitchen towel and softly pat them dry and leave them to air dry while preparing the stuffing
- Mix the stuffing ingredients together in a medium bowl.
- With a teaspoon, scoop some stuffing and insert into each blossom, around 2 teaspoons per blossom. Be careful not to overstuff. Cover and refrigerate while preparing the batter
- In a medium bowl, beat the eggs, add the milk, flour, cheese and chopped parsley and mix well. The texture should be similar to pancake thickness.
- Heat a large frying pan and add the oil to reach 1/4 inch over high heat.
- Dip the blossom one by one into the egg batter and shake any excess, and carefully place the blossom into the hot oil with a slotted spoon. Proceed with the next blossom, but be careful not to overcrowd the pan. It would take 2 minutes for it to turn golden brown, flip it over to the other side. If necessary lower the heat to medium high. It should be faster to cook the other side.
- When done, carefully remove each blossom from the pan and place it on a paper towel-lined plate to drain off the oil.
- Display the crispy golden Squash Blossoms on a serving platter, sprindle with salt and pepper and serve warm.