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
In a skillet on medium heat, sauté the spinach with a drizzle of EVOO, crushed garlic cloves (removed after cooking), a pinch of black pepper or red chili pepper flakes, and salt, to taste. Cook for about 5-6 minutes, stirring occasionally.
Chop the spinach and mix it with the ricotta in a bowl. This is the filling.
Stuff the blossoms with a spoonful of filling.
In a mixing bowl, add the flour and cornstarch, stirring to combine.
Slowly stir in the ice water until you have a reasonably dense batter.
Dip the blossoms in the batter, turning the tips of the petals so that they close over the filling.
Fry a few blossoms at a time in hot vegetable oil for 3-4 minutes or until golden. Drain them on paper towels and sprinkle them with sea salt.
Serve immediately.
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