The Italians are so fond of stuffed squash blossoms that they have developed zucchini varieties that produce large, strong blooms. I have such blossoms in my garden all summer. They can be stuffed with many different cheeses, but I adore the delicate taste of whole-milk ricotta.
Remove the stamen from the center of each blossom. Gently wash and pat dry the blossoms. Spoon a heaping teaspoon of the ricotta into the center of each blossom. Twist the tips of the petals closed and set aside.
In a bowl, whisk together the flour and fine sea salt. Add the olive oil, egg, and
Pour the canola oil into a deep sauté pan to a depth of
If making the fried parsley garnish, when all of the blossoms are cooked, add the parsley sprigs to the hot oil and fry just until lightly crisped, about 30 seconds. Transfer to the paper towels to drain.
Sprinkle the zucchini blossoms with the coarse sea salt and top with the parsley, if desired. Serve at once.
© 2013 All rights reserved. Published by Weldon Owen.