Fried Squash Blossoms With Ginger, Shiso & Ricotta Filling

Ingredients:

• 12 or so zucchini blossoms

• 1 qt canola oil

The batter:

• ½ cup all purpose flour

• ¼ cup corn starch

• 1 tsp baking soda

• ¾ cup soda water

• Salt 

The filling

• 1 cup ricotta

• ¼ cup pecorino, grated

• ¼ cup shiso, minced

• 2 tbsp lemon zest

• 2 tbsp young ginger, grated

• 1 tbsp red pepper flakes

• salt to taste

To finish

• Salt

• Shiso

• Red pepper flakes

Steps:

1. Prep squash blossoms by removing the inner stamen/pistil.

2. Prep the batter by combining dry ingredients in a bowl and then whisking in soda. Batter should loose, add more soda if necessary. Salt to taste & rest covered in this fridge.

3. Create the filling by mixing all the ingredients in a bowl.

4. Add filling to a piping or large ziplock bag, cut the tip and pipe into each zucchini flower, being careful not to overfill. Lightly crimp the end, helping to close the flower.

5. Preheat oil to 375’ and batter the blossoms individually, putting them directly into the oil after battering (drag them in the oil a bit as you lay them in and don’t overcrowd the pot. 

6. Garnish with salt, shiso & pepper flakes.

#vegetarian