Stuffed Squash Blossoms with Vegetable Ratatouille
- Prep Time:
- Cook Time:
- Ready Time:
- Squash blossoms 3 per serving
- Olive oil Canola oil for frying
- Aged balsamic
- Disposable piping bag
- 1 cup good ricotta cheese
- ¼ cup toasted pine nuts
- 1/3 cup grated parmesan cheese
- One egg
- 1/3 cup fresh chopped basil
- ¼ cup heavy cream
- Kosher salt and pepper to taste. All ingredients into a bowl, mix and refrigerate.
- ½ cup of fresh peas
- ½ cup cleaned chopped leaks
- ½ cup seeded chopped tomato. In a hot pan olive oil season the vegetables and quickly sauté them for 60-90 seconds. Now on a plate and into the fridge to cool.
- ¾ cup of flour
- club soda
Filling – all ingredients into a bowl, mix well and refrigerate.
Vegetable Ratatouille: – in a hot pan olive oil season the vegetables and quickly sauté them for 60-90 seconds. Now on a plate and into the fridge to cool.
Tempura batter: ¾ cup of flour, now start adding club soda and whisk until the batter is thin and runny. We are only trying to put a light crisp on the squash blossoms not a coating of batter.
Heat canola oil in a fryer to 350 degrees. Take the filling and put it into a piping bag and open the squash blossoms *make sure to pull out the stem that is INSIDE the squash blossom) and pipe in that filing until you get to the end of the flowers. It’s ok for it to be oozing out a bit the egg in the mixture will firm it up once it hits the oil.
Now dip them in the batter shaking off the excess and carefully drop them into the oil. Fry them for about 3-5 min depending on the size, you will start to see them get a little golden brown that’s when you know they are done.
Drain them and arrange on a plate putting a little of the Vegetable Ratatouille between each one. Drizzle a mixture of ½ olive oil and 1/2 balsamic vinegar around the plate and enjoy!
I love these little guys so much I could eat 2 dozen of them. Give this a try they are really amazing and worth the time to make.