Tempura Stuffed Squash Blossoms

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Tempura Stuffed Squash Blossoms
"Where have these tempura fried + ricotta stuffed squash blossoms been ALL my life. Dipped in a homemade marinara sauce making all my snack dreams come TRUE. πŸ…πŸ…"
-- @lindseyeatsla
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  • Recipe Card
Prep time 10mins
Cook time 4mins

Recipe Card

ingredients

For the Tomato Sauce

  • 3 cloves garlic
  • 1/2 white onion
  • 1 (13.5-oz.) can tomatoes
  • 1 bunch basil
  • Salt and pepper, to taste

ingredients

For the Tempura Squash Blossoms

  • 2 cups ricotta
  • 2 lemons, juiced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup flour
  • 1 1/2 cups seltzer
  • Vegetable oil, for frying

Method

  • Step 1

    To make the tomato sauce: heat up the onion and garlic in a skillet. Add in the canned tomatoes, basil, salt and pepper. Let simmer, then blend.

  • Step 2

    Next, in a bowl, mix the ricotta, lemon juice, paprika, garlic powder, salt and pepper. Set aside.

  • Step 3

    Make the tempura batter by mixing flour and seltzer together. Get the squash blossoms and pull open the petals. Gently stuff with the ricotta mixture (it may be easiest using a piping bag or a plastic bag with a hole cut at the bottom).

  • Step 4

    Heat up a deep skillet with vegetable oil until HOT. Take your stuffed squash blossoms and place in the tempura batter, shake off excess and fry until done. Serve with your tomato sauce.

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