using Chef Tom Gray’s Fresh Ricotta Cheese
yields 4 - 6 servings
INGREDIENTS
12 squash, zucchini or pumpkin blossoms (see Note)
Olive oil or oil of choice, for cooking
FILLING INGREDIENTS
1 cup Chef Tom Gray’s Fresh Ricotta Cheese
1 egg yolk
1/3 cup grated Parmesan
1/4 cup finely chopped mint, basil or combination
salt + freshly-ground black pepper, to taste
BATTER INGREDIENTS
1/2 cup all-purpose flour
1/3 cup grated Parmesan
3/4 cup chilled seltzer
pinch salt
INSTRUCTIONS
1) Mix flour, grated Parmesan and salt together in a medium bowl and set aside. Do not add seltzer yet.
2) In a separate bowl, mix together ricotta, egg yolk, Parmesan, herbs, salt and pepper until just combined. Spoon this mixture into a sandwich-sized plastic bag. Once you’ve filled the bag, seal it and cut one of the bottom corners with scissors.
3) Carefully open each blossom and pipe ricotta inside. Fill each about 2/3 the way full. After filling each, close the petals with your fingers and set aside.
4) Add seltzer to bowl with flour and Parmesan. Stir until just combined. Dredge half the stuffed blossoms in the batter.
5) Add olive oil to a pan over medium heat to about 1/4” depth. Heat oil to 350 degrees - if you don’t have a thermometer, the oil is ready when a drop of batter instantly sizzles.
6) Fry until lightly golden, 1-2 minutes, then with tongs carefully flip and cook the other side. Remove blossoms from oil and place on paper towels to drain. Season with salt. Repeat with remaining stuffed blossoms.
6) Serve with Chef Tom Gray’s Spicy Arrabbiata Sauce
Note: You can find squash blossoms at farmer’s markets. Reach out to a local farmer to see if they will harvest some for you - or a friend with a garden! They are fabulous stuffed, added to pasta or quesadillas.
Recipe by Kathleen Catherall
