With all the fuss over the tomatoes this season, I overlooked one of the best summer treats of them all: squash blossoms. These are the blossoms where the actual squash will form. They are beautiful yellow-orange flowers and delicious. I find actually I love the texture more than perhaps the actual flavor which is very delicate. I find they are great stuffed with a little goat cheese, pan-fried and served with or without a fresh sauce like tomato or roasted red pepper coulis.
Crispy Squash Blossoms with Goat Cheese & Ricotta
1 tbsp olive oil
1 tsp minced garlic
1/2 cup fresh ricotta (high quality ricotta, try Salvatore from Brooklyn, NY)
1 tsp fresh chopped parsley
1 tsp fresh chopped thyme
1/2 cup fresh goat cheese
Salt and Pepper as needed
12 squash blossoms
1 cup vegetable oil
1. Heat a sauté pan with 1 tbsp of olive oil
2. Add the garlic and sweat
3. Add the herbs and goat cheese and mix well until the goat cheese has softened
4. Add the ricotta and mix well
5. While the cheese mixture is warm (no hot), place in a piping bag and fill each blossom with about 1.5 tbsp of the cheese mixture. Twist the open end once full to seal.
6. Once all the blossoms are full, heat the vegetable oil until it just starts to smoke slightly.
7. Fry the blossoms on both sides until golden brown
8. Set on a paper towel for a minute before serving
9. Serve hot with a light tomato sauce, roasted pepper coulis or other light sauces
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