Ingredients: a couple handfuls of basil, sliced,a couple handfuls of basil, sliced,vegetable or canola oil for frying,1 egg,1 cup flour,1/2 cup grated pecorino,1- 15 oz cont. ricotta (part skim is ok too),salt and pepper,2 1/2 dozen squash blossoms,2 1/2 dozen squash blossoms,3/4 cup water
Instructions:
- To prep the blossoms, very carefully remove the stamen (inside the center of the flower) of the flower. They rip easily so be as careful as possible. If it rips slightly don’t worry, it will be a little messier in the cooking step but certainly still usable!!!
- Mix the ingredients for the filling in a bowl and stir to combine.Using either a pastry bad with a small tip or a plastic bag with a corner cut off, fill the bag with the filling. Carefully open the flower slightly and squeeze in just enough filling to fill the lower part of the blossom. Once filled twist the top of the blossom to seal it closed. If you overfill them they are more likely to leak out while cooking.Continue filling the remaining flowers and set aside to mix together the batter.Before making the batter go ahead and get a large pot ready.
- Pour in 2-3 inches of oil into the pot and heat over medium high heat. You want the oil to be ready before you start battering the flowers. How to test? Drop a drop of the batter CAREFULLY into the oil.. if it sinks to the bottom its not ready, if it floats to the top and small bubbles form around it then you are ready!In a bowl stir together all the ingredients for the batter. Holding the stem end of the flower go ahead and coat the flower and carefully place into the oil. Cook for just a couple minutes until lightly golden.
- Place the cooked flowers onto a wire rack so you don’t lose all the crispness {though I will say I ate one after it sat out for quite a while and had softened and it was still delicious!!!}.
