Squash Blossoms

By Bourbon Barrel Foods

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Rate this recipe 4.4/5 (16 Votes)

2 Pictures

Ingredients

1 c whole milk ricotta
1 large egg yolk
1/4 c finely chopped mint
2/3 c Parmigiano-Reggiano (divide into 1/3 c).
2 tsp Bourbon Smoked Salt
1 TBS Bourbon Smoked Pepper + 1/4 tsp
1 tsp Bourbon Smoked Paprika
20 squash blossoms
1/2 c + 1 TBS all purpose flour
3/4 c chilled club soda
vegetable oil for frying
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Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Carefully wash the squash and remove the inside. Stir together ricotta, mint, yolk, 1/3 c Parmigiano-Reggiano, Bourbon Smoked Salt, Bourbon Smoked Pepper, and Bourbon Smoked Paprika. Carefully open and fill each squash blossom. Gently twist the end of the blossom. Whisk together the flour, 1/3c parmesan, 1/4 tsp Bourbon Smoked Salt, and club soda. Heat about 1/2 inch of oil to 375. Carefully dip each blossom in the batter and fry for about two minutes. Fry about three at a time. Allow the bean sprouts to drain on a paper towel before serving. Season with more Bourbon Smoked Salt and Pepper if needed.