Tempura squash blossoms stuffed with ricotta

For sure the best recipe on this blog so far. I ended up very surprise with all the overwhelming results from instagram! And I discovered that squash blossoms are very common in other countries too, like Russia, Italy, USA, and more.

This lovely and easy recipe has the perfect balance of flavors with the ricotta cheese mix with lemon and garlic. Then the tempura that gives them that airy and crunchy texture.

You can fry, baked or pan fried them; it’s up to how much oil do you want to incorporate into the cooking process.

Here’s the English written version of the recipe for everyone who asked for it:

Ingredients for ricotta filling

• 1 cup of ricotta

• Garlic to taste

• 1 lemon

• salt and pepper to taste

Tempura

• 10-12 squash blossoms

• 1/2 cup of flour

• 1 cup of sparkling water

Instructions

1. Mix the filling ingredients in a bowl. Taste it and adjust the acidity/saltiness

2. Mix the tempura ingredients in another bowl.

3. Filled each flower with the ricotta mixture.

4. Dip each flower into the tempura mix.

5. Cook them in a greased pan for 5 minutes on each side or until golden. You can baked them or fried if you want.

Squash blossoms stuffed with ricotta