I often complain it’s hard to get any really good products here and it truly is, but once in a while, I am surprised at what I find at the Farmer’s Market. One vendor started selling little hot dog trays of squash blossoms. These things are delicious so I bought a basket and came home with a bunch. All I needed now was ricotta cheese which I picked up from Trader Joe’s.
The flowers tear pretty easily so I carefully dusted them off and looked inside to see if I could find any critters. I didn’t.
In my mini food processor, I mixed ricotta, parmesan, salt and pepper, and some heavy cream to loosen it up. Then I put it in a pastry bag with a plain tip and carefully filled each blossom with a boatload of the cheese mixture.
I made a simple tempura batter using ice cold water and some AP flour and cornstarch. Or was it rice flour? I don’t remember. I do remember it was a mix. Anyway, I heated some peanut oil up to 350F and mixed the batter at the last minute. I was careful only to stir a few times, purposely leaving it a bit chunky. I didn’t want to work the gluten too much (just like pancake batter).
The blossoms have a convenient handle (the little squash at the end), so I used that to dip in the batter then the oil. I used a spider to fish them out to drain. Sprinkle some sea salt on top while it’s still hot and you have yourself a treat. Just be careful not to burn your tongue with the filling!


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