Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
It’s nearing the end of squash blossom season but we were lucky enough to find some in the neighborhood farmer’s market on the Upper West Side. If you are wondering where? Right across Lincoln center on weekends. As soon as I saw them I knew I wanted to add them to the list of recipes for Italian cuisine month. This appetizer is really quick and easy to make and I really don’t have to say much for the flavor of those squash blossoms. You do not want to overpower the taste of the squash blossoms, so keeping it simple is the way to go.
- 12 medium sized squash blossoms
- 1 cup Ricotta cheese
- ½ teaspoon smoked paprika or red chili flakes
- 1 teaspoon dried oregano
- 1 tablespoon lime juice
- 2 tablespoon olive oil
- Salt & pepper to taste
Add all the ingredients to the ricotta cheese and mix. Slowly open the ends of the squash blossoms and remove the stigma of the flower. Using a small spoon very slowly stuff the squash blossoms.
About 2-3 spoons should do the job. Close the open ends with a small twist.
Heat oil in a frying pan on medium to high heat and fry the squash blossoms about a minute and a half on each side & serve! Don’t worry if a little ricotta mix seeps out of the flower. It’s normal.
Enjoy this simple and healthy recipe!