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Stuffed Squash Blossoms
These delicately crispy squash blossoms are stuffed with Ricotta, Parmigiano Reggiano, cheese, garlic, basil, and anchovies, and a splash of lemon juice. They are lightly coated with panko breadcrumbs and pan-seared until crispy! These delicate blossoms are perfect to have as appetizers or side dishes at any summer soirée or gathering. Your guests will not be able to eat just one!
Ingredients
Filling
- 16 to 18 squash blossoms
- 12 oz ricotta
- 3 tbsp Parmigiano Reggiano, finely grated
- 2 small cloves garlic, minced
- ½ cup basil, chiffonade
- 10 anchovies, minced
- 1 tsp fresh lemon juice
- Salt and pepper to taste
Coating andAssembly
- Stuffed squash blossoms
- 5 eggs, lighlty beaten
- 2 cups panko breadcrumbs
- 9 tbsp olive oil, separated
- Salt to taste
Instructions
Filling
- Carefully remove the inside stamen from the squash blossoms, being careful not to tear the blossom leaves. Reserve.
- In a large mixing bowl, combine the Ricotta, Parmigiano, garlic, basil, anchovies, and lemon juice. Season to taste with salt and pepper.
- Place the filling into a piping bag or large gallon plastic bag and cut the tip to about 1 centimeter wide.
- Pipe the filling into each squash blossom, being careful again to not tear the blossom leaves. Reserve.
Coating and Assembly
- Delicately dredge each squash blossom into the beaten eggs and then into the panko to coat. Repeat with all the squash blossoms unti they are all coated in the egg and panko.Note: while dredging, try to keep on hand dry and onehand wet. This will make the process much cleaner and easier.
- Heat a large sauté pan and coat with 3 tablespoons of olive oil. Allow for the oil to become hot and shimmery and add 1/3 of the squash blossoms.
- Cook the blossoms on this first side (without touching) until they become browned and golden, about 4 minutes.
- Flip the blossoms over and cook on the second side for an additional 1-2 minutes. Take the blossoms out of the pan, place on paper towels to drain off excess oil, and reserve.
- Wipe the pan clean and repeat this process with the second and third addition of the squash blossoms. Before placing new blossoms in the pan to sear, three fresh tablespoons of oil should be added.
- Sprinkle the finishedblossoms with salt and enjoy.
Nutrition
Calories: 437kcalCarbohydrates: 17gProtein: 16gFat: 34gSaturated Fat: 9gTrans Fat: 1gCholesterol: 171mgSodium: 294mgPotassium: 197mgFiber: 1gSugar: 2gVitamin A: 683IUVitamin C: 2mgCalcium: 222mgIron: 2mg