BASIL-STUFFED SQUASH BLOSSOMS
Wrap basil around ricotta and bocconcini and tuck it all into delicate, fresh squash blossoms. Dip in egg and then in cornmeal, and fry as a first course teeming with tender seasonal goodness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.
- Season ricotta with 1/2 teaspoon each salt and pepper; stir until smooth. Transfer to a large pastry bag fitted with a coupler. 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.
- Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer. 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.
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Hunter Greenwaldt
[email protected]These were a bit too oily for my taste. I think I'll try baking them next time instead of frying.
Nomfundo mashaya
[email protected]I've made these stuffed squash blossoms several times now and they are always a hit. They're the perfect appetizer for a party or special occasion.
Oyisa Nondela
[email protected]These were amazing! I used a combination of basil and mint in the filling and it was perfect. The blossoms were light and crispy and the filling was flavorful and savory. Definitely a new favorite recipe.
underMention
[email protected]Meh.
Sidwell Rambau
[email protected]Not a fan of squash blossoms, but these were surprisingly good. The filling was flavorful and the blossoms were crispy. Might make them again.
Opu Mulla
[email protected]Easy to make and absolutely delicious. Highly recommend!
Adnan Ramzan
[email protected]Delicious! Everyone at my party raved about these stuffed squash blossoms. Will definitely make them again.
Shay Johns
[email protected]Followed the recipe exactly and the squash blossoms came out soggy and bland. I think I might have overstuffed them. Will try again with less filling next time.
Oui Vai
[email protected]Good recipe, but I had a little trouble getting the blossoms to stay closed while frying. I think I might try using a toothpick next time to hold them together. Other than that, the dish was delicious and my family loved it.
Lukas the real boy
[email protected]These stuffed squash blossoms were a bit more work than I expected, but the result was well worth the effort. The blossoms were crispy and the filling was delicious. I especially liked the touch of lemon zest in the filling. Overall, a great recipe t
Frankie Soriano
[email protected]Amazing recipe! I followed the instructions precisely and the squash blossoms turned out crispy on the outside and soft and flavorful on the inside. The basil filling was perfectly balanced and complemented the squash blossoms beautifully. This dish
Sawon Khan
[email protected]I have tried several stuffed squash blossom recipes before, but this one is by far the best. The use of fresh basil and Parmesan cheese gives the filling an incredibly rich and flavorful taste. The blossoms themselves were easy to work with and held
Veneranda Mugabo
[email protected]These basil stuffed squash blossoms were a delightful culinary experience! The delicate combination of flavors and textures was simply exquisite. The squash blossoms were perfectly crisp and tender, while the basil filling was aromatic and savory. I