“This is a summer treat on our summer menu. It is colorful and uses local ingredients, which is what I like to promote.”
Ingredients
- 12 squash blossoms
- 1 cup rice flour
- ½ cup ice water
- 2 green zucchini split, seeded, box-grated, and strained
- 4 cloves garlic, minced
- ¼ cup toasted pine nuts
- Juice of ½ lemon
- 1 cup extra-virgin olive oil
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 cup fresh local ricotta, strained overnight
- ⅛ cup Parmesan cheese, grated
- 5 leaves of fresh basil, sliced thin
- Zest of 1 lemon
- ¾ teaspoon sea salt
- ¼ teaspoon cracked black pepper
- 1 quart grapeseed oil
- Sea salt
- 1 3-quart heavy-gauge pot
- Slotted spoon
- Paper towels
Preparation
Carefully open each squash blossom and remove and discard the stamen. Set aside.
Make the batter: Slowly stir ice water into the rice flour, being careful not to mix too much. Some lumps are okay.
Prepare the Zucchini Pesto: Mix zucchini, garlic, pine nuts and lemon juice together. Slowly stir in olive oil, and then stir in the cheese. Add salt and pepper to taste.
Make the filling: Stir all ingredients together. Spoon filling into a piping bag.
Assemble and fry: Heat oil in heavy pot to 365 degrees. Pipe a small amount of filling into each blossom, and then pinch the top to seal. Holding each blossom by the stem, dip it into the batter. Allow the batter to drip over the bowl until almost dry, and place carefully into the oil. Fry until golden brown. Carefully remove blossom, place on paper towels, and season with salt. You may fry more than one blossom at a time, depending on the size of the pot you are using. Continue frying until all blossoms are done.
To serve: Spoon some of the pesto onto a plate. Arrange the fried squash blossoms on top, and garnish with freshly grated Parmesan cheese.
