"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. π
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"
Tempura Stuffed Squash Blossoms
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Prep time 10mins
Cook time 4mins
Recipe Card
For the Tomato Sauce
ingredients
- 3 cloves garlic
- 1/2 white onion
- 1 (13.5-oz.) can tomatoes
- 1 bunch basil
- Salt and pepper, to taste
For the Tempura Squash Blossoms
ingredients
- 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.