Fried squash blossoms are, without a doubt, an antipasto that brings Rome to my mind. Before being packed, battered, and fried, these yellow-orange edible blooms are cut from zucchini and other species of spring squashes. Biting into the fried flower reveals a gooey interior that contrasts beautifully with its thin and crispy shell. There is a secret to making these blossoms of dreaminess even more delicious; pair them with a chilled glass of bubbly Centanni Passerina Charmat Brut. The effervescence cuts through the richness of the cheese and compliments the delicate flavors of the squash blossoms.
See ingredients, directions and pairings.
25-30 Squash Flowers, clean the blossoms and remove the pistils
2 pounds Spinach, washed
2 Garlic Cloves, peeled and left whole
1 cup Ricotta Cheese, vegan option: substitute with Kite Hill ricotta
2 cups All Purpose Flour, or Gluten-Free Flour
2/3 cup Cornstarch
2 cups Ice Cold Water
Sea Salt, to taste
Red Chili Pepper or Black Pepper, to taste
Avocado Oil, for frying