These stuffed squash blossoms are tender, seasonal and delicious. They make a terrific first course. As impressive as they are they are actually quite simple to make.
- ½ cup fresh ricotta cheese
- salt and pepper
- 20 large fresh basil leaves
- 10 ½ cubes of mozzarella cheese
- 10 squash blossoms
- canola oil, enough to fry at 3 inches deep
- 2 large eggs, lightly beaten
- .75 unknown cornmeal, ground fine
Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.
Transfer the ricotta to a small bowl and season it with ½ teaspoon each salt and pepper; stir until smooth.
Lay 1o basil leaves out on a work surface. Drop about1 tablespoon ricotta onto 1 basil leaf. Place a mozzarella dice on top of ricotta. Then top it with another basil leaf, sandwich-style.
Carefully open 1 squash blossom removing the stamen if necessary.Place the stuffed basil leaf inside blossom. Press the blossom closed to seal. Repeat with remaining basil leaf stacks and squash blossoms.
Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat.
Fry in batches of 2 to 3 until golden, about 1 ½ minutes. Transfer to paper towels using a slotted spoon; let drain. Season with sea salt. Serve immediately.