Recipe: Stuffed Squash Blossoms

A perfect summer recipe: Lemon Ricotta Stuffed Squash Blossom Tacos. Delicate yet durable. Creamy and crispy. Sweet and savory. Every bite is a delight.

Squash, or zucchini blossoms are fragile with tissue paper thin petals. Their flavor is subtle and similar to that of the zucchini, slightly sweet, grassy and succulent. These squash blossoms are filled with lemon and herb ricotta, fried until golden brown and served with citrusy pineapple salsa on a warm corn tortilla with a drizzle of chamoy.

Pineapple Salsa

1 c. Diced pineapple
1/2 c Diced red pepper
1/3 c. Chopped cilantro
1/4 c. Minced red onion
2 T Lime juice
1/2 Minced jalapeno

Salt + pepper to taste. Combine in a bowl and set aside.

Lemon Ricotta Filling

1 1/2 c. Ricotta, whole milk
1/2 c. Goat cheese
1/2     Lemon, zested/juiced
1/4 T. Chili flakes
1/4 t       Cayenne
1/4 t        Smoked paprika
1/2 T       Fine herbs - try mint, cilantro, parsley, chive or oregano.

Mix all ingredients together. Salt and pepper to taste.

Carefully open each blossom and fill with about 2 teaspoon ricotta filling, gently twisting end of blossom to enclose filling. You can use a spoon or piping bag to fill the blossoms.

Batter

1 tablespoon vegetable oil
2 egg yolks, lightly beaten
3/4 cup flat beer
1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
2 stiffly beaten egg whites, optional

Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit.

Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Right before frying, beat egg whites until stuff and fold into batter. Dip the blossoms into the batter and carefully lower the blossom into the hot oil. Fry, turning once, until golden, about 1 or 2 minutes. Use tongs to transfer to a paper towel.

Assemble taco, top with pineapple salsa and drizzle with chamoy.

Enjoy!

Note: ricotta filling and batter can be made up to 1 day prior.