Pan-fried Stuffed Squash Blossoms with Lemony Walnut Ricotta

By • August 12, 2014 0 Comments

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Author Notes: I've never really been one to succumb to impulse purchases while grocery shopping. I try to approach the wall of delicious chocolatey/ crunchy things one must pass through before getting to the cashier with a "don't tell me what to do" kind of 'tude. I am cheap and I can make most of this stuff my damn self. I don't need to spend a dollar on your impossibly tiny square of dark chocolate, Co-Op. So there. But the farmers' market is a whole 'nother story. I never fail to get distracted by shiny, new, delicious things and if those things are affordable, all the better. When these ridiculously photogenic squash blossoms caught my eye on the way out of the farmers' market yesterday I HAD to have them.
And only three dollars for 12 of the most gorgeous flowers you ever did see?
No self respecting, produce loving cheapskate could pass that up.
I plunked down some cash and made them mine.

Slow Club Cookery

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Makes 12

  • 1 bunch squash blossoms (about 12) preferably with stems attached
  • 3/4 cup raw walnut pieces
  • 1 garlic clove
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon mellow white miso
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon cracked black pepper
  • 1-2 tablespoons water
  • 2-3 tablespoons olive oil, for frying
  • extra lemon juice and black pepper for garnish
  1. Cover raw walnuts with filtered water and soak for one hour. Gently wash squash blossoms and allow to dry, leaving stems attached.
  2. Add drained soaked walnuts, garlic, nutritional yeast, lemon juice, miso, salt and pepper to the bowl of a food processor. Add water gradually, until mixture is smooth.
  3. Spoon walnut mixture into a piping bag fitted with a standard sized tip. If you don't have a piping bag, simply spoon the mix into a small ziplock bag and snip off a corner. Pipe a small amount of ricotta into the center of each blossom, about 2-3 teaspoons. Once done, you can snip off most of the remaining stems, I like to leave about half an inch behind, this makes it much easier to turn the blossoms in the frying pan and to serve them.
  4. Pre heat a medium sized skillet over medium high heat (non stick works best) with a small drizzle of olive oil. Add blossoms 2-3 at a time. Fry for 2-3 minutes on each side until browned and lightly crisped. Remove from heat and place on paper towels to blot.
  5. Serve warm with a splash of fresh lemon juice and a dusting of cracked black pepper.

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