Squash Blossoms Stuffed with Ricotta
Squash Blossoms Stuffed with Ricotta might be just the side dish you are searching for. One serving contains 426 calories, 15g of protein, and 29g of fat. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up zucchini squash blossoms, plum tomatoes, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds.
Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total.
Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt.
Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.