Ricotta and Herb Stuffed Squash Blossoms

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

eggs

milk

cornmeal

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!

Enhanced by Zemanta

Comments

  1. I’ve also seen those on television but never in real life. Which Farmer’s Market did you go to? I also think they would be delicious stuffed with goat cheese. You should experiment with that next time :)

    • I’m definitely getting more if they have them this weekend. I go to the PB market at the promenade on Mission. I think its from 8-1 on Saturdays

  2. The Farmer’s Market closes at 12 on Saturday:) I am finally planning to roast my eggplant tonight and put it on a sandwich. Can’t wait to hear what you did with yours!

  3. You continue to amaze me! You enjoy being in the kitchen and are so willing to try new things. Now you have me doing the same!

  4. Stepfanie says:

    I’ve never heard of this, but they look sooooo good!

  5. How elegant! I’ve had stuffed squash blossoms in restaurants, but have never made them myself. Yours look great. A nice way to use the herbs from your garden.

  6. I grow zucchini every year and end up with lots of these flowers, but have never really experimented with them. I will definitely be trying out this recipe now when I get my first batch. Thanks for sharing your very delicious looking recipe.

  7. We grow zucchini in our garden in the summers and each year I make some of these – they’re so good! I’ve never blogged about them because – never got a good pic :/ Ha!

  8. Tried it. Loved it. Thanks!

  9. Wow that wass unusual. I just wrotre an really long comment but after I clicked submit my comment didn’t appear.
    Grrrr… well I’m not writinng all that over again. Anyway, juszt wanted to saay
    excellent blog!

Trackbacks

Leave a Comment!

*