| Ingredients | |
|---|---|
| 10 | squash blossoms |
| ½ gallon | whole milk |
| ⅓ cup | lemon juice |
| 1 tsp | salt |
| 2 cups | rice flour |
| 2 cups | wheat flour |
| 2 Tbl | baking powder |
| ½ Tbl | salt |
| – | carbonated water |
| – | marinara sauce to serve |
Squash blossoms can be sourced from local farms, some mercatos, or specialty produce stores. Carefully remove stamen before using.
ricotta cheese: Bring the milk to 190°F, add lemon juice, continue to warm to 200°F, remove and let sit for 20 minutes, strain into cheesecloth, drain and chill.
tempura squash blossoms: Combine the dry ingredients, whisk in enough water to make a batter with cream sauce consistency. Use a pastry bag to fill the flowers with cheese. Dredge into batter and fry in 350°F hot oil. Once the batter has a golden color, remove and place on absorbent towels. Salt and serve with marinara sauce.
Optionally, chop up a variety of delicate herbs (tarragon, dill, chives, basil) and add to cheese before stuffing.
