These are one of my favorite summer snacks. There was an abundance of squash blossoms in the markets this week as the growing season has come to and end and the farmers are pulling out the plants.
I love to simply stuff them with a homemade ricotta mixture.
Ricotta-Stuffed Squash Blossoms
12 fresh squash blossoms, gently dusted to remove any dirt
12 oz homemade ricotta
3 tbsp pine nuts, toasted
2 tbsp honey
1 tbsp fresh thyme
1 cup light beer
1 cup flour
1 tsp salt
olive oil for frying
Combine ricotta, pine nuts, honey and thyme. Stir until combined. Salt to taste.
Using a pastry bag, carefully fill flowers with mixture.
In a medium bowl, mix beer, flour and salt until incorporated.
In the mean time, heat the oil.
When oil is hot, carefully dip blossoms in tempura mixture and immediately place blossom in oil. Fry until golden in color.