Teresa's Recipes
Italian Stuffed Squash Blossoms
Savor the taste of summer with these Italian Stuffed Squash Blossoms. Delicate squash blossoms are filled with a luscious blend of ricotta and Parmesan cheeses, fragrant basil, and a hint of garlic, then lightly fried to golden perfection. The result is a delightful combination of textures and flavors, perfect for a unique appetizer or a memorable side dish.
Ingredients
- 2 cups, for frying Vegetable oil
- 1, beaten Egg
- 1 cup All-purpose flour
- To taste Salt and pepper
- 2 cloves, minced Garlic
- 1/4 cup, finely chopped Fresh basil
- 1/2 cup, freshly grated Parmesan cheese
- 1 cup Ricotta cheese
- 12, fresh Squash blossoms
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 22g
- Carbs: 18g
- Protein: 15g
- Sodium: 420mg
- Sugar: 2g
Instructions
- Begin by gently rinsing the squash blossoms under cold water. Pat them dry with a paper towel, taking care not to tear the delicate petals.
- In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, minced garlic, salt, and pepper. Mix until all ingredients are well incorporated.
- Carefully open each squash blossom and spoon in the cheese mixture. Gently twist the petals to seal the filling inside.
- Prepare your breading station with two bowls - one for the all-purpose flour and one for the beaten egg.
- Dip each stuffed squash blossom first in the flour, shaking off any excess, then in the beaten egg, allowing any excess to drip off.
- Heat the vegetable oil in a large frying pan over medium heat.
- Working in batches, fry the stuffed squash blossoms until they are golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to transfer the fried squash blossoms to a paper towel-lined plate, allowing any excess oil to drain.
- Serve the stuffed squash blossoms warm. Enjoy as a standout appetizer or a unique side dish.