Best Crispy Squash Blossoms Filled With Pulled Pork And Ricotta Recipes

Crispy Squash Blossoms with Crab and Tarragon image

Provided by Antonia Lofaso

Categories appetizer

Time 40m

Yield 15 blossoms

Number Of Ingredients 18

5 cups neutral oil, such as peanut or canola
4 tablespoons unsalted butter
2 tablespoons chopped shallots (about 1 shallot)
1 tablespoon chopped garlic (about 3 cloves)
Kosher salt and freshly ground black pepper
1 cup whole-milk ricotta, drained of any excess water (see Cook's Note)
1/2 cup mascarpone
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1 tablespoon finely grated lemon zest
1 pound jumbo lump crabmeat, picked over
15 squash blossoms, bottoms trimmed
1 cup all-purpose flour
1 cup rice flour
1 cup cornstarch
1 tablespoon baking powder
1 tablespoon kosher salt
2 to 4 1/2 cups soda water

Steps:

For frying: Heat the oil in a large Dutch oven to 350 degrees F.
For the filling: Melt the butter in a small skillet over medium heat. Add the shallots, garlic and a large pinch of salt and sweat, stirring occasionally, until softened but not brown, 2 to 3 minutes. Season with salt and pepper and set aside to cool.
Mix together the ricotta, mascarpone, chives, tarragon and lemon zest in a large bowl. Stir in the garlic-shallot mixture and season with salt and pepper. Fold in the crabmeat. Chill in the fridge at least 15 minutes or up to 1 day before stuffing.
Shape 15 heaping tablespoons of the filling into ovals the size of the squash blossoms. Carefully open each blossom and gently nestle the pre-shaped filling inside, pressing the petals around the filling to seal. Keep refrigerated while you make the batter, or up to 1 day in advance.
Meanwhile, make the batter: Whisk together the all-purpose flour, rice flour, cornstarch, baking powder and salt in a large bowl. Gradually whisk in the soda water until it coats your fingers.
Dip each blossom in the batter and allow excess to drain off slightly. Working in 2 batches, carefully place the blossoms in the Dutch oven and cook until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the blossoms to a paper towel-lined plate, sprinkle with salt immediately and repeat with the remaining blossoms.

Squash Blossoms Stuffed With Ricotta image

Provided by Andrea Albin

Yield Makes 4 (first course) or 2 (main course) servings

Number Of Ingredients 18

For tomato sauce:
1 garlic clove, minced
1/4 teaspoon hot red pepper flakes
2 tablespoons olive oil
1 1/2 pound plum tomatoes, finely chopped
1/2 cup water
1/2 teaspoon sugar
For squash blossoms:
1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
1/4 cup finely chopped mint
2/3 cup grated Parmigiano-Reggiano, divided
12 to 16 large zucchini squash blossoms
1/2 cup plus 1 tablespoon all-purpose flour
3/4 cup chilled seltzer or club soda
About 3 cups vegetable oil for frying
Special Equipment
A deep-fat thermometer

Steps:

Make tomato sauce:
Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
Prepare squash blossoms:
Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.