Crispy Squash Blossoms
Recipe by Cooks and Kid

Indulge in the delicate, enchanting flavours of crispy squash blossoms, a delightful treat that’s perfect for a light lunch or as an elegant starter. This recipe captures the essence of summer, showcasing the tender blossoms stuffed with a creamy ricotta filling, then lightly battered and fried to golden perfection.

Ingredients:

• 12 fresh squash blossoms, carefully rinsed and patted dry
• 200g ricotta cheese
• 50g grated Parmesan cheese
• Zest of half a lemon
• 1 cup plain flour
• 1 cup sparkling water
• Salt and pepper, to taste
• Oil for frying

Instructions:

1. Begin by preparing your filling. In a mixing bowl, combine the ricotta, grated Parmesan, lemon zest, salt, and pepper. Gently stir until well blended, then set aside.

2. Carefully open each squash blossom, taking care not to tear the petals, and remove the stamens from the centre. Use a small spoon to fill each blossom with the ricotta mixture, sealing the petals gently around the filling.

3. In a separate bowl, whisk together the flour, sparkling water, and a pinch of salt to create a light batter. The sparkling water will give the blossoms their signature crispy texture.

4. Heat the oil in a deep pan over medium heat. Once hot, dip each stuffed blossom into the batter, allowing any excess to drip off before gently lowering them into the oil. Fry in batches, turning occasionally, until they are golden brown and crispy.

5. Remove from the oil and place on kitchen paper to drain any excess oil. Serve immediately, perhaps with a sprinkle of sea salt and a squeeze of fresh lemon juice for an extra burst of flavour.

These crispy squash blossoms promise a delightful combination of creamy, savoury filling wrapped in a crunchy exterior, perfect for sharing with friends and family or simply savouring on your own! Enjoy the taste of summer, one bite at a time.