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Stuffed squash blossoms


  • 12-16 fresh squash blossoms
  • Vegetable oil, for frying
  • Coarse sea salt


  • 1 cup (240 milliliters) ricotta, strained of excess liquid
  • 1/2 cup (120 milliliters) grated Parmesan
  • 2 anchovy fillets, minced
  • 1 egg
  • 1/4 teaspoon (1 milliliter) ground nutmeg
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) ground black pepper
  • 1 tablespoon (15 milliliters) finely chopped mint leaves
  • 1 tablespoon (15 milliliters) lemon zest


  • 1 cup (240 milliliters) flour
  • 1 cup (240 milliliters) soda water
  • 1/2 teaspoon (2.5 milliliters) salt


For the filling:

  1. Combine ricotta, Parmesan, anchovy, egg, ground nutmeg, salt, black pepper, mint, and lemon zest in a bowl and stir to combine. Transfer mixture to a piping bag.
  2. Gently clean squash blossoms with a dry cloth. Carefully open the petals and remove the stamen and pistils. Using the piping bag, fill each squash blossom, then twist the petals to hold filling inside.
  3. Add vegetable oil to a large saucepan until it comes up five centimeters high, then heat until it reaches 350 F (175 C).

For the batter:

  1. Add flour, soda water, and salt to a bowl and whisk to a thin, creamy batter. Dip stuffed blossoms in batter one at a time, then lower gently into hot oil. Fry in batches, turning once, a few minutes on each side. Remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle with coarse sea salt.

Follow Michael Bonacini:

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