These delicate fried squash blossoms are filled with a creamy ricotta cheese mixture and dipped in a light batter, fried to a golden brown. They're amazing!
Kosher salt and freshly cracked black pepperto taste
Instructions
THE BATTER
Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.
THE BLOSSOMS
While the batter is chilling, prepare the squash blossoms.
Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth.Pour the filling inside a piping bag or use a plastic storage bag and cut the tip off one corner, so that you can carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.
FRYING
Heat enough oil in a frying pan to accommodate the blossoms (about 1 inch deep). Get the batter out of the fridge and dip each blossom in batter, coating it. When the oil is hot, carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides.
Remove and drain on paper towels, then sprinkle with salt and pepper.
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