Last week I found these beautiful squash blossom flowers at the farmers market and I couldn’t resist bringing them home to play with. After a few trials I came up with this recipe for baked squash blossom flowers stuffed with ricotta. As always this recipe is just an outline. You can add and subtract ingredients to create your own version.
5 Squash blossoms
1 cup Ricotta
1 cup Parmesan
2 large eggs
1 cup breadcrumbs
1 tsp lemon zest
Salt & pepper
Makes 4-6 flowers
Pre-heat the oven to 375F and line a baking dish with parchment paper. Create the stuffing by combining the Ricotta, 1/2 cup of the grated Parmesan, lemon zest, and 1 large egg yolk. Add salt, pepper, and any other herbs you like.
Gently stuff the blossoms with the mixture. Next make an assembly line for coating your blossoms. You should have one plate with a mixture of the breadcrumbs and remaining Parmesan and a second plate with a well beaten egg. Dip each blossom in the egg mixture. Next, generously coat in the breadcrumb mixture. Transfer over to your baking sheet. Once all the blossoms have been coated, bake in the over for 10-15 minutes or until golden brown.
Serve with a sprinkle of fresh basil confetti.