Ricotta Squash Blossoms

You Will Need:

  • Ricotta Cheese, 1 cup
  • Eggs, 1 each
  • Scallions, 2 each, thin sliced
  • Cherry Tomatoes, 8 oz, diced
  • Opal Basil, 10 leaves, chiffonade
  • Basil, 6 leaves, chiffonade
  • Squash Blossoms, 12 each, stamen removed
  • Olive Oil, 1/2 cup
  • Salt/Pepper, to taste

Recipe Serves: 4

1. In a medium bowl, combine the first 6 ingredients and season with salt and pepper.

2. Stuff each squash blossom with about 1.5-2 teaspoons of the filling and folding in the pedals to form a seal.

3. In a large pan, heat the oil over high heat until smoking and cook 4 flowers at a time unt withil golden brown on both sides.

4. Removed cooked flowers and place onto a paper towel lined platter to drain excess oil and repeat for remaining blossoms.

5. Sprinkle platter with some chiffonade basil and a sprinkle of salt prior to serving immediately.
Recipe developed by Chef Danny Klein.