From 'Gourmet' Sept. 2009
1C whole milk ricotta
1 large egg yolk
1/4 C finely chopped mint
2/3 C grated Parmigiano-Reggiano, divided
12-16 large zucchini squash blossoms
1/2 C plus 1T all purpose flour
3/4 C chilled seltzer water
Oil for frying
Your favorite marinara sauce
Stir together ricotta, yolk, mint,1/3C parmesan, and 1/8t each salt & pepper. Mix.
Open each blossom and clean, fill with about 2 t of filling, gently twisting end of blossom to enclose filling. You may have filling left over.
Whisk together flour, remaining parmesan, 1/4t salt and seltzer in a small bowl.
Heat oil in a heavy skillet to about 375. Dip half of blossoms in batter to coat and fry in oil, turning once, until golden, about 2 min total. Transfer with tongs to paper towels to drain. Repeat.
Season to tase with salt and pepper and serve with tomato sauce.
1C whole milk ricotta
1 large egg yolk
1/4 C finely chopped mint
2/3 C grated Parmigiano-Reggiano, divided
12-16 large zucchini squash blossoms
1/2 C plus 1T all purpose flour
3/4 C chilled seltzer water
Oil for frying
Your favorite marinara sauce
Stir together ricotta, yolk, mint,1/3C parmesan, and 1/8t each salt & pepper. Mix.
Open each blossom and clean, fill with about 2 t of filling, gently twisting end of blossom to enclose filling. You may have filling left over.
Whisk together flour, remaining parmesan, 1/4t salt and seltzer in a small bowl.
Heat oil in a heavy skillet to about 375. Dip half of blossoms in batter to coat and fry in oil, turning once, until golden, about 2 min total. Transfer with tongs to paper towels to drain. Repeat.
Season to tase with salt and pepper and serve with tomato sauce.
"He who sups with the devil should have a. long spoon".