Squash Blossoms Stuffed With Ricotta

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1 garlic clove, minced
• 1/4 teaspoon hot red pepper flakes
• 2 tablespoons olive oil
• 1 1/2 lbs plum tomatoes, finely chopped
• 1/2 cup water
• 1/2 teaspoon sugar
• 1 cup whole milk ricotta cheese
• 1 large egg yolk
• 1/4 cup finely chopped mint
• 2/3 cup grated parmesan cheese, divided (parmigian-reggiano)
• 12 -16 large zucchini squash blossoms
• 1/2 cup plus 1 tbsp all-purpose flour
• 3/4 cup chilled seltzer water or 3/4 cup club soda
• 3 cups vegetable oil (for frying)

Recipe

• 1 make tomato sauce: cook garlic and red pepper flakes in oil in a 2-qt heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. add tomatoes, water, sugar, and 1/2 tsp salt and simmer, uncovered, stirring occasionally, until thickened. about 25-30 minutes.
• 2 prepare squash blossoms: stri together ricotta, yolk, mint, 1/3 cup parm, and 1/8 tsp of each salt and pepper.
• 3 carefully open each blossom and fill with 2 rounded tsp of ricotta filling, gently twisting the end of each blossom to enclose filling. you may have filling left over.
• 4 whisk together flour, remain 1/3 cup parm, 1/4 tsp salt, and seltzer in small bowl.
• 5 heat 1/2 inch oil to 375 degrees in a 10-inch heavy skillet. meanwhile dip half of blossoms in batter to thinly coat. fry coated blossoms, turning once, until golden, 1 to 2 minutes total.
• 6 transfer with tongs to paper towels to drain. coat and fry remaining blossoms. return oil to 375 degrees between batches.
• 7 season with salt. serve with tomato sauce.