You got blossoms--I envy you--did this tonight with the Salmon that follows--take some of your blossoms and try this--
For tomato sauce--
1 garlic clove minced
1/4 hot red pepper flakes
2 T olive oil
1 & 1/2 lb plum tomato, finely chopped
1/2 C water
1/2 t sugar
For blossoms
1 C whole molk ricotta
1 large egg yolk
1/4 C finely chopped mint
2/3 C Parm cheese, divided
12-16 zucchini squash blossoms
1/2 C plus 1 T all-purpose flour
3/4 C chilled club soda
Fry grandaddy with oil, or a skillet w/3 C vegi oil.
Make tomato sauce--cook garlic and red pepper flakes in oil in a 2 qt heavy saucepan over med heat, stirring until garlic is golden, about 30 sec. Add tomatoes, water, sugar, & 1/2 t salt and simmer, uncovered, stirring occasionaly, until thickened, 25-30 min.
Prepare squash blossoms.
Stir together ricotta, yolk,mint,1/3 C parmesan, and a dash each salt & pepper.
Carefully open each blossom and fill with about 2 t (more or less) ricotta filling, overlap blossom and twist end gently to enclose filling. (You may have filling left over)
Whisk together flour, remaining 1/3 C Parmaesan, 1/4 t salt and seltzer in a small bowl.
Heat oil to 375. Coat blossoms in batter, fry in batches of four, turning until golden--2-3 min total--drain on paper towels--salt and pepper to taste--enjoy!!
For tomato sauce--
1 garlic clove minced
1/4 hot red pepper flakes
2 T olive oil
1 & 1/2 lb plum tomato, finely chopped
1/2 C water
1/2 t sugar
For blossoms
1 C whole molk ricotta
1 large egg yolk
1/4 C finely chopped mint
2/3 C Parm cheese, divided
12-16 zucchini squash blossoms
1/2 C plus 1 T all-purpose flour
3/4 C chilled club soda
Fry grandaddy with oil, or a skillet w/3 C vegi oil.
Make tomato sauce--cook garlic and red pepper flakes in oil in a 2 qt heavy saucepan over med heat, stirring until garlic is golden, about 30 sec. Add tomatoes, water, sugar, & 1/2 t salt and simmer, uncovered, stirring occasionaly, until thickened, 25-30 min.
Prepare squash blossoms.
Stir together ricotta, yolk,mint,1/3 C parmesan, and a dash each salt & pepper.
Carefully open each blossom and fill with about 2 t (more or less) ricotta filling, overlap blossom and twist end gently to enclose filling. (You may have filling left over)
Whisk together flour, remaining 1/3 C Parmaesan, 1/4 t salt and seltzer in a small bowl.
Heat oil to 375. Coat blossoms in batter, fry in batches of four, turning until golden--2-3 min total--drain on paper towels--salt and pepper to taste--enjoy!!
"He who sups with the devil should have a. long spoon".