April 02, 2017
Dairy, Cheese, Vegetables,
Appetizers, Squash, Italian, Budget-Friendly, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Vegetarian, Kosher Dairy more
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"Delicate squash blossoms stuffed with a savory ricotta filling make a delicious and unusual appetizer. I serve these with a side of marinara for dipping, but they're excellent plain, too! NOTE: Squash blossoms can be found at farmers markets, especially those in hispanic or Italian neighborhoods. The blossoms DO NOT KEEP and should be used on the same day purchased, or they will be wilty and hard to open."
For the batter: Combine the first 7 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
While the batter is chilling, prepare the squash blossoms by carefully separating the flower petals without breaking them and removing any bugs that may be in there (not common!). Remove the 4 small stringy petals from the base of the blossom (optional).
In a small bowl, combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Put the cheese mixture into a pastry bag fitted with a #12 tip (a 1/4' round opening). If you don't have these, you can put into a ziploc bag and snip off one corner. Carefully pipe some of the mixture into the bottom third of each squash blossom. About 1 1/2 teaspoons, depending on size of blossom. Don't overfill, to prevent splatters later.
Heat enough canola oil in a frying pan - about 3/4 inch deep - to accommodate the blossoms. Take the batter out of the fridge and dip each blossom in batter, coating it completely. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Only do a few at a time- they cook really quickly! Remove and drain on paper towels, then sprinkle with salt and pepper.
From time to time, place the fried blossoms in a 250 degree oven while you finish cooking the rest. When finished, serve immediately with marinara sauce for dipping (optional).
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