How I’ve missed you, Squash Blossoms. Check out what I made after the jump.
Summer is officially here with the arrival of squash blossoms. Too perishable for supermarkets, they are treats you will only find if you frequent farmers markets or are a gardener yourself. They are extremely perishable and must be prepared and consumed with great haste.
They are a curious lot; alien bugles, if you will. I’ve often prepared them with a ricotta cheese stuffing, seasoned with salt, pepper and fresh basil. Toss them in a small roasting pan followed by a glug of olive oil and cook in the oven for 10 minutes at 425. This year, I wanted to fry them and stumbled upon a nice little recipe from The District Domestic. Here, the blossoms are stuffed with ricotta, honey, pine nuts and thyme and deep-fried in a batter made from flour and beer; very similar to a tempura.
The results were extraordinary. I served them last Saturday for a leisurely lunch I hosted and they were gone within minutes.
The blossoms are difficult to stuff, less you get mixture all over the place. Next time, I will probably invest in a pastry bag and pipe in the filling.
They are also tricky once you pry them open. It seems that there’s not much clearance for the mixture. I used a demi-spoon and added a few tiny spoonfuls and sealed up the tips.
Ricotta-Stuffed Squash Blossoms
The District Domestic
12 fresh squash blossoms, gently dusted to remove any dirt
12 oz homemade ricotta
3 tbsp pine nuts, toasted
2 tbsp honey
1 tbsp fresh thyme
1 cup light beer
1 cup flour
1 tsp salt
olive oil for frying
Combine ricotta, pine nuts, honey and thyme. Stir until combined. Salt to taste.
Using a pastry bag, carefully fill flowers with mixture.
In a medium bowl, mix beer, flour and salt until incorporated.
In the mean time, heat the oil.
When oil is hot, carefully dip blossoms in tempura mixture and immediately place blossom in oil. Fry until golden in color. At high heat, this takes less than a minute.
Drain on a brown paper bag and serve.