Ingredients
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12-16 fresh squash blossoms
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Vegetable oil, for frying
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Coarse sea salt
Filling:
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1 cup (240 milliliters) ricotta, strained of excess liquid
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1/2 cup (120 milliliters) grated Parmesan
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2 anchovy fillets, minced
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1 egg
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1/4 teaspoon (1 milliliter) ground nutmeg
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1/2 teaspoon (2.5 milliliters) salt
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1 teaspoon (5 milliliters) ground black pepper
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1 tablespoon (15 milliliters) finely chopped mint leaves
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1 tablespoon (15 milliliters) lemon zest
Batter:
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1 cup (240 milliliters) flour
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1 cup (240 milliliters) soda water
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1/2 teaspoon (2.5 milliliters) salt
Directions
For the filling:
- 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.
- 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.
- 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:
- 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.
