Ingredients: |
Ingredients: 12 squash blossoms
3/4 cup fresh ricotta
1/2 cup coarsely grated fresh mozzarella
3 tablespoons finely grated Parmigiano Reggiano
1 egg yolk
3/4 cup + 1 tablespoon all-purpose flour
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
Vegetable oil, for frying
1/4 cup fine cornmeal
3/4 - 1 cup beer (a summer ale works nicely)
1 lemon
2 tablespoons fresh thyme leaves, for garnish
Maldon or other flaky sea salt, for garnish
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Directions: |
Directions:Make filling and stuff blossoms:
In a medium bowl, combine ricotta, mozzarella, Parmigiano Reggiano, egg yolk, 1 tablespoon flour, nutmeg, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Stir to combine and taste and adjust seasoning. Transfer filling to a pastry bag or resealable plastic bag, and snip a 1/2 inch off of the base of the bag to create an opening.
Blow into the center of each blossom to create an air pocket and to help you fill neatly. Place the end of your piping bag or plastic bag into the center and squeeze bag to fill. Fill each squash blossom with approximately two tablespoons of the cheese filling. Pinch ends of blossom to lightly seal. Set filled blossoms aside.
Make batter and fry the blossoms:
Heat 1-1/2 inches of oil in a deep, heavy bottomed cast iron skillet over medium-high heat until it reaches 375°F on a candy thermometer.
Meanwhile, in a medium bowl, combine remaining 1 cup flour, cornmeal, and 1 teaspoon salt. Gradually add beer, whisking, until batter is smooth. Start with 3/4 cup of beer, and if necessary, add more beer a tablespoon at a time until you reach the consistency of a thick pancake batter.
Test the oil and the batter by dropping a spoonful into the hot oil. If it puffs immediately and starts turning lightly golden within 20 seconds, you're ready to start frying. Taste your tester piece and add more salt to the batter if you like.
Dip each squash blossom into the batter, and immediately and carefully place into the oil. Repeat with remaining blossoms and fry, turning once, until golden brown, about 2 minutes per side. Fry in batches if necessary so as not to overcrowd the pan. Maintain heat of oil by increasing or lowering heat between batches.
Remove blossoms to a plate lined with paper towels. Sprinkle with the thyme leaves and maldon salt. Zest some of the lemon rind over top and finish with a squeeze of fresh lemon juice. Serve immediately. |
This recipe for Three Cheese-Stuffed Squash Blossoms is from