Thursday

[cooking] Stuffed Squash Blossoms

Last weekend I wanted to make some stuffed squash blossoms. I picked male flowers on Saturday morning:

Stuffed Squash Blossoms

YouTube videos helped me be able to identify the male vs. female flowers. I left the flowers alone all morning. While they were starting to close up, I made the ricotta cheese:

Stuffed Squash Blossoms

Ricotta is so easy. 1 qt whole milk + 1 cup cream. Bring to a boil. Add 4 tablespoons of lemon juice and stir slowly on a simmer for 2 min. Strain the curds into a kitchen towel over a colander. I chuck the acidic whey but you could use it in place of the water or milk any baking recipe (I've used it in breads in the past).

So the filling for the squash blossoms is a mix of fresh ricotta, Parmesan, mozzarella, minced garlic scapes, one egg, salt, pepper. 

Stuffed Squash Blossoms

While I did pluck off the whispy green things at the base of the flower, I left a little bit of stem to act as a handle. I stuffed the blossoms with a spoonful of the cheese mixture (this was the most fiddly part).

Stuffed Squash Blossoms

I heated up oil in a dutch oven and dragged the stuffed flowers through a plain batter. Fried for a few minutes on both sides.

Stuffed Squash Blossoms

Oh yeah, and I made some homemade marinara to go with it: saute minced garlic in olive oil, add Italian seasoning, add plain chunky tomatoes, simmer.

Stuffed Squash Blossoms

This was good. A little fussy. And the stems that I left were not rigid after frying, so I would cut them clean off to the base of the flower next time.

If there are still too many blossoms this weekend, I might pick more and just drape them on pizza. It's nice having fried food but then there's the leftover oil and you're tempted to fry everything in sight because you might as well while the oil is there.

I would definitely make these again for a special dinner.

1 comment:

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