Recipe Intro From feedfeed
Want more farmer's market finds? Check out Jill's article for recipe inspiration!
Prep time 10 minutes
Cook time 10 minutes
Preheat heavy-bottomed pan or Dutch oven over medium heat.
Whisk rice flour and water/seltzer to create a smooth batter and set aside. Whisk ricotta, egg, nutmeg and anchovy. Season lightly with salt and pepper. Add olive oil to pan until glistening.
Fill each squash blossom with about 1 tablespoon of ricotta mixture. Gently close blossom and dip in batter, allowing excess to drip off. Carefully place each prepared blossoms in hot oil. Cook 2-3 minutes per side. Remove with a slotted spoon or spatula. Serve immediately!