If your garden looks like mine it is FILLED with squash and pumpkins. LOTS of flowers, not a whole lot of fruit yet. So... I harvested 12 squash blossoms (open, looking beautiful, and when there were no bees inside them) and washed them out. I set them out to dry and an hour later - started cooking!
Stuffed & Fried Squash Blossoms
We use organic, fair trade, and or local ingredients
12 blossoms, cut, rinsed out, and dried
1 cup of whole milk ricotta cheese
3/4 of a cup of pecorino Romano cheese
3/4 of a cup of chopped spinach (fresh or thawed)
A big bunch of basil chopped up
2 cups of flour
1 12oz. bottle of beer - have you read about what’s in beer? Check out Food Babe’s post… and then get a good organic beer like this.
1/4 cup of olive oil
1/4 cup of coconut oil (expeller pressed otherwise this will taste too coconutty)
*FOR GLUTEN FREE:
I used Pamela’s baking mix and seltzer to make the dipping batter – it turned out great
Mix ricotta, grated cheese, chopped spinach and chopped basil.
Mix beer and flour with a whisk.
Heat pan and oil to medium heat.
Carefully stuff the flowers using a teaspoon. It fit about 2 or 3 teaspoons – but this will depend on the size, and type of flowers. The butternut squash flowers held up the best because they are a bit more sturdy.
Close the blooms around the stuffing.
When all are stuffed, dredge in your batter and fry until brown.
Serve as is, or with a marinara sauce over pasta. YUM!
D loved the GF version of these (I tried a bite – there is no way you would know!) Here are the GF blossoms: