When we moved into our house in Napa, we didn’t expect to find a wild patch of squash growing in the middle of the backyard, amidst random sunflower plants and dried grass. Yet, there it was. Sean weeded and watered and cared for this squash patch. And soon it started to grow. Large squash were growing right in our backyard. And better yet, the beautiful yellow squash blossoms were blooming before the fruit every morning. It reminded us of the stuffed zucchini blossoms Uncle Alan made for us at his home in Southampton. So we called Uncle Alan, and he gave us the following recipe. It was so delicious when we made it that night, perhaps because it came from our own little garden, or perhaps because it reminded us of summer evenings in Southampton with family. Or maybe just because it’s such a decadent treat; the kind of off-the-beaten-path appetizer we’ve been craving this fall. We hope you’ll enjoy and try it on your own, even if you don’t have a patch growing in your own backyard.
Ricotta Stuffed Squash Blossoms
- 4-8 squash blossoms, flowers open
- 1 cup of fresh ricotta cheese
- 1/4 cup of flour
- 1 cup of bread crumbs
- 2 eggs
- 1/2 cup of oil
- salt and pepper to taste
Is there anything more delicious than stuffed squash blossoms? If you are starting with your own homegrown squash, it’s very important to harvest or pick the blossoms in the morning while they are open. Stuff each flower with the soft fresh ricotta and fold the petals in. Softly roll the flowers in flour.
Drench the stuffed blossom in the egg batter and then gently roll in bread crumbs. Rest on ceramic plate or parchment in the refrigerator for at least two hours.
Heat a skillet over medium high heat with plenty of oil for frying. When the oil sizzles, gently add the squash blossoms and fry, making sure to brown evenly on all sides. Transfer the blossoms to a plate layed with a paper towel to absorb any excess oil. Serve alone or with a yogurt tzatziki dip.
2012 Sauvignon Blanc, St. Helena, Napa Valley, 750ml