Basil-Stuffed Squash Blossoms

I love squash blossoms. When they’re in season, I can’t get enough of them. Mostly because I *LOVE* this particular recipe! I buy squash blossoms at the farmer’s market when they are available, but I also grow squash in my garden, so I snag the male flowers (the flowers without a squash bulb growing behind them) and make use of them. This is fantastic – enjoy!
Squash blossoms - cooked

Basil-Stuffed Squash Blossoms
Adapted from Martha Stewart Living
Makes 10 appetizer servings

3/4 cup fat free ricotta cheese
Coarse salt and freshly ground pepper
10 large fresh basil leaves
1 ounce bocconcini or fresh mozzarella, cut into 10 pieces
10 squash blossoms

2 Tbsp canola oil, for frying
2 large eggs, lightly beaten
1/2 cup fine yellow cornmeal

1. Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.

2. Rinse squash blossoms, and pull out the inner parts with the pollen on them (technically the “stigma” and “pistil”).
Squash blossoms<

3. Season ricotta with 1/2 teaspoon each salt and pepper; stir until smooth. Transfer to a large pastry bag fitted with a coupler (or just put in a ziplock bag and cut the corner). Pipe 1 tablespoon ricotta onto 1 basil leaf. Place a small piece of bocconcini on top of ricotta; pinch leaf closed. Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms.
Squash blossoms - prepping filling

Squash blossoms - filled

3. Heat oil in a medium heavy saucepan over medium-high heat. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat. Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt. Serve immediately.

Squash blossoms - cooked
**Note** These are SO amazing, but you can only find squash blossoms for a short time (if at all). If you’re heading to a farmer’s market and think you might make this, drain some ricotta ahead of time – that way it’s ready to use. It’s best to use the blossoms the day you purchase them, since they don’t last long!

Nutritional info:
Calories: 64.5
Total Fat: 5.0 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 2.1 g
Cholesterol: 24.0 mg
Sodium: 111.6 mg
Potassium: 24.1 mg
Total Carbohydrate: 4.2 g
Dietary Fiber: 0.3 g
Sugars: 0.6 g
Protein: 3.0 g


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