Stuffed Squash Blossoms
A recipe my mom told me on the phone some years ago inspire these fried stuffed squash blossoms. I added a little twist to this tasty appetizer by combining a little Serrano pepper and onion to the Ricotta mix.
– Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
– Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent.
– Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
– Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
– To prepare the batter, mix in a bowl, one large egg, ⅓ cup of flour, ¼ cup of clear beer. (If you do not have a beer, use milk and a ⅓-teaspoon of baking powder.) Mix everything well.
– Heat the oil to medium-low temperature since the flowers are very delicate.
– As soon as the oil is hot, grab each flower from its stem and submerge in the batter mixture to cover completely, next step place the flower in the oil, and repeat this process with the other flowers trying not to pile them in the pan.