FRIED STUFFED SQUASH BLOSSOMS

Makes 12 blossoms

Fried squash blossoms, or fiori di zucca fritti, are one of the delights of Italian cuisine. You’ll find them in other countries, too, prepared in diverse ways: fried, but also baked; steamed; in quesadillas; in soups. Male blossoms, which appear on the long-armed plants first, are the ones you want for eating; the female blossoms appear a week or two after the males, and once they’re fertilized by the local bees, they produce the gentle fruit. Almost any variety of squash blossom will do, not just zucchini, though they are the most common. If you have the luxury of your own garden, you probably know how to tell the male blossoms from the female. If you have the convenience of a good market nearby, the farmer has selected them for you already. In this recipe you bread the flowers rather than make a batter. I did it mainly because of laziness. I prefer the crumbs anyway, for their wonderful crunch. And I like grapeseed oil for frying, for its neutral taste and lightness. You can serve them with a simple sauce, typically tomato sauce, or just on their own. I choose not to add sauce, to not obscure their delicate flavor. Handle the blossoms carefully; they’re delicate before and after frying.

 ½ C fresh ricotta, drained for a few hours or overnight
½ C firm mozzarella, shredded  
2 TBL grated Parmigiano-Reggiano or Pecorino Romano
Two pinches of salt
A pinch of ground Tellicherry pepper
2 TBL chopped mint
1 whole egg, whisked with a fork in a mixing bowl   
1 cup dried breadcrumbs or panko
12 squash blossoms
Oil for frying

Combine, ricotta, mozzarella, Parmigiano, salt, and pepper. Don’t overmix and make the mixture mushy; it can remain crumbly since it will melt together in the fry pan. Stuff each blossom with a tablespoon-and-a-half of filling, pressing filling gently into place and twisting the blossom closed. Lay blossoms on a plate as you finish each one. Handling gently, dip each blossom in egg, allow most of excess to drip off, and roll blossom in breadcrumbs. Lay blossoms on a parchment-lined baking pan. When finished, cool blossoms in refrigerator until you’re ready to fry them, but not longer than 4 hours, as they’ll begin to discolor.

Heat ¾ -inch oil in a heavy bottom skillet (I use cast iron) to 360°F. Holding the blossom by its stem, carefully place each blossom into the oil, taking care not to splash the hot oil or touch it with your fingertips. When the edges of the blossoms begin to brown and turn crisp, turn them over to brown the second side. Using a tongs, remove blossoms to a paper towel-lined baking pan or plate for a second or two before serving.

©2022 Christopher Lee