Stuffed Squash Blossoms (Fiori di Zucca Ripieni)
Squash Blossoms! One of my favorite seasonal treasures. I truly get giddy when I find them. I love them every which way- pizza, frittatas, risotto, tacos., quesadillas… This classic Italian preparation, Fiori di Zucca Ripieni, is divine (recipe on the blog and how to video at https://thefeedfeed.com/feedtheswimmers/stuffed-squash-blossoms). When I’ve been lucky enough to visit Rome, I can never pass these up if they’re on a menu! The delicate blossoms get stuffed with seasoned ricotta (vegan option, too!) and they’re pan fried in a light rice flour batter. If you choose to deep fry, your blossoms will be rounder in shape. You’ll find these at farmers’ markets unless you’re lucky enough to have them in your garden (or know someone who does)!
RECIPE
ingredients-
12 squash blossoms
1 scant cup ricotta (or almond ricotta If vegan)
1 egg, beaten (omit if vegan)
1-2 anchovy fillets, finely chopped***(see below)
Pinch nutmeg
Sea salt
Fresh ground pepper
3/4 cup rice flour
1/4 cup cornstarch
1 cup seltzer or water (if using water, add a pinch of baking soda)
1/2+ cup olive oil (enough to just cover blossoms) or, use a deep fryer or deep fry method
method-
*** vegan option: sauté and mince mushrooms that have been seasoned with a vegan fish sauce (this may be purchased or prepared at home, recipe below)
•Preheat heavy bottomed pan over medium heat. Dutch oven great as well.
•Whisk rice flour and seltzer to create a smooth batter and set aside.
•Whisk ricotta, egg, nutmeg anchovy. Season lightly with salt and pepper.
•Add olive oil to pan. It will glisten and smoke slightly (you do not want it to be very smoky).
•Fill each blossom with approx 1 Tbs ricotta mixture (adjust to accommodate the size of your blossoms). Gently close blossom and dip in batter allowing excess to drip off and carefully place each prepared blossom in hot oil and cook 2-3 minutes each side. Remove with a slotted spoon or spatula. Serve immediately!
Vegan “Fish” Sauce
ingredients-
1/4 cup gf tamari or soy sauce
1/4 cup coconut aminos
Handful of dried shiitake mushrooms (about 1/3 ounce)
1 sheet dried kombu (4”x6-8”)
5 cloves garlic, peeled and sliced in half
1-2 Tbs kosher salt
1 tsp miso
Tbs rice vinegar
1 liter of water
method-
Bring to a boil, reduce heat and simmer until reduced by half. Cover and allow to steep overnight. Strain and add to clean glass mason jar (or two), seal and refrigerate.
