Last Saturday I walked over the farmers market with my friend, Jen. The only thing I really had in mind to buy was some flowers (they always have the most amazing selection from the Carlsbad flower fields), and figured I’d scope the selection to see what else looked good. As we perused the stalls, I wound up with some blueberries, an eggplant, and some onions. Then, we rounded the corner and I spotted the squash blossoms. I was stoked! I’d seen people make stuffed squash blossoms on TV before but never had access to them to try it for myself. As I busted out my cash to buy some, Jen said, “what the hell are you going to do with those?!” Little did she (or I) know, they make and awesomely tasty afternoon snack!
I read a bunch of recipes online, but wound up just using a bunch of stuff I had around the house, including fresh herbs from my THRIVING herb garden!
Ricotta Stuffed Squash Blossoms
1/4 c. ricotta cheese
1 T. thyme
1 T. oregano
1 T. parsley
1 T. Sage
1 c. vegetable oil
1 t. baking powder
squash blossoms, as many as you’d like to make
Ok, I didn’t really measure anything. I just chopped up a bunch of herbs and mixed ’em in a few large spoonfuls of Ricotta until it looked really “herby”
Carefully spoon the cheese mixture into the squash blossoms. Beat the eggs together with a splash of milk (I used 2 eggs for 5 blossoms and that was way too much). On a plate gently toss together the cornmeal and baking powder.
Heat the oil in a skillet over medium high heat. Once the oil is hot, dip each squash blossom into the egg mixture, then immediately into the cornmeal mixture. Shake off any loose crumbs. Fry the blossoms in oil until they are golden.
Oh boy, these were good. We dipped ours in sriracha, but I can imagine a million possibilities! I think they’d be good stuffed with goat cheese or queso fresco. I think they’d also be good dipped in a spicy tomato sauce or something similar! I’m definitely heading back to the market on Saturday to see if I can get some more and experiment further!