Fried Stuffed Squash Blossoms
Amy’s at Woodhaven
16 large squash blossoms
1/4 cup ricotta cheese
1 clove garlic, minced or pressed
1 tablespoon pine nuts
2 tablespoons minced fresh basil
salt
pepper
2/3 cup all-purpose flour
1 cup cold water
safflower oil or other high-quality vegetable oil
parmesan cheese chives for tying
  1. Quickly rinse the squash blossoms under running cold water and gently pat dry.
  2. Cut off and discard stems.
  3. Set aside.
  4. In a bowl, combine the ricotta cheese, garlic, pine nuts, basil and salt and pepper to taste.
  5. Open up the blossoms and spoon about 1 1/2 teaspoons of filling into the center of each; avoid overfilling.
  6. Twist the top of each blossom together and tie with chive strings to close.
  7. Place on a baking sheet and refrigerate for about 15 minutes.
  8. Combine the flour and water in a shallow bowl and beat with whisk until smooth and creamy.
  9. Let stand about 15 minutes.
  10. Pour the oil into a deep skillet or saucepan to a depth of about 3/4 inch.
  11. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
  12. Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil.
  13. Cook until golden brown on one side; turn and continue to cook until golden on all sides; about 3 minutes total cooking time.
  14. Add as many blossoms at a time that will fit comfortably in the pan.
  15. Transfer with a slotted spoon to paper towels to drain briefly.
  16. Sprinkle with salt and Parmesan cheese to taste and serve immediately.