Fried Stuffed Squash Blossoms

Name: Fried Stuffed Squash Blossoms
Yield: Serves 8
Ingredients: Vegetable oil for frying; Pinch of cayenne pepper; 1 teaspoon kosher or sea salt; 1 cup all-purpose flour; 1½ teaspoons sweet paprika; 1 teaspoon kosher or sea salt; 3 tablespoons golden raisins, softened in ½ cup warm water or white wine for 20 minutes; 2 tablespoons olive oil; ¼ cup chopped shiitake mushrooms; 3 tablespoons golden raisins, softened in ½ cup warm water or white wine for 20 minutes; 3 tablespoons golden raisins, softened in ½ cup warm water or white wine for 20 minutes; 3 tablespoons chopped oil-packed sun-dried tomatoes; 3 tablespoons chopped fresh basil; 1 cup whole-milk ricotta cheese; 3 tablespoons chopped oil-packed sun-dried tomatoes; 2 tablespoons toasted pine nuts; 1 teaspoon minced garlic; 2 tablespoons grated Parmesan cheese; ¾ teaspoon minced lemon zest; 16 squash blossoms with baby squash attached; 1 cup beer; 2 teaspoons chopped fresh parsley; 16 squash blossoms with baby squash attached

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Many people have never experimented with stuffing the beautiful blossoms of baby squash. If this technique seems a little daunting, try the recipe with the vegetable itself: Preheat the oven to 375°F. Scoop out the insides of baby summer squash or zucchini, stuff with the filling, and bake for 6 to 8 minutes in the oven. They are delicious plain, but if you wanted to put a little sauce on top, choose something simple and light, such as a fresh tomato sauce. And now for the blossoms...

Ingredients

Side dish
Summer
Vegetarian

Ingredients

Method