"These fritters are fried to golden perfection. They're crispy and crunchy with a hint of sweetness on the outside, and salty and creamy on the inside."
Summer Squash Blossom Fritters
5
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ingredients
- 20 squash blossoms, washed and dried
- 2 eggs, whisked until scrambled
- 3 cups Corn Flakes, finely crushed
- 1 15-ounce container ricotta cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups canola oil or avocado oil
Method
Step 1
Set up three bowls. Add the ricotta to the first, and stir in sea salt and black pepper to combine. Add the eggs to the second bowl, and the corn flakes to the third bowl.
Step 2
Very gently, one at a time, open the squash blossoms, and using a narrow spoon (if you don’t have a narrow spoon, use the handle end of the spoon), gently stuff the ricotta (about 1 ½ teaspoons) into each blossom. Lightly twist at the top, securing the ricotta inside.
Step 3
Dip the squash blossom in egg and allow any access to drip away.
Step 4
Roll in corn flakes until completely coated, and place aside on a separate plate or tray for frying. Repeat for all blossoms.
Step 5
Add the oil to a pan and heat over medium-high heat. Cook in batches, 2-3 minutes per side, until golden brown. Remove with a slotted spoon or tongs and place on a paper towel lined dish or tray. Serve immediately for optimal crunch.