Stuffed Squash Blossom
12 Squash Blossoms, washed/dried and pistil removed
- 2T yellow onion, diced
- 1/4 serrano, diced
- 1T cilantro, chopped
- 1/4t cumin, ground
- 1/4 lemon, zest only
- 1/2c ricotta or requeson, drained
- 2t kosher or sea salt
- 1/2c flour
- 1/4c sparkling water
- 2” of oil in a pan/pot, heated to 350*
Mix onion, serrano chili, cilantro, cumin and zest with the ricotta or requeson and fill the squash blossoms.
Dip the squash blossoms into the batter and fry until golden and crispy. Drain on a paper towel. Serve warm.