STUFFED SQUASH BLOSSOMS

I first discovered this recipe while working at a local produce farm. On Sunday's families would come in from church and buy fresh picked squash blossoms in the bunches. I would hear stories of stuffing the squash blossoms with chilis and cheese, dipping them in batter and frying them. From there I was hooked. So, here's my simple recipe for a perfect stuffed squash blossom.

Ingredients:


 

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• 20-25 squash blossoms

• 1/2 cup ricotta

• 1/4 cup parmesean, grated

• 1 serano, chopped

• 1 cup AP Flour

• 1 tbsp paprika

• 1-1/2 tsp kosher salt

• 1 tbsp garlic powder

• 1-1/3 cup IPA beer

• 4 cups neutral oil

Instructions:


 

1. Begin by removing stigma, or the center, of the squash blossoms.

2. In a bowl combine the ricotta, parmesean, serano and salt.

3. Carefully stuff each squash blossom with the mixture.

4. For the batter combine the flour and seasonings. Once combined add the beer, mixing until smooth.

5. Bring your oil to 375F. Dip each squash blossom into the batter and place in the oil.

6. Cook until golden brown, typically 2-3 minutes.

7. Set on a wire rack, let rest for 2 minutes.

8. Serve on top of a fresh herb aioli (recipe on website) and enjoy!