serves 2-4 starters
6 oz. fromage blanc, fresh ricotta or chevre
1/4 tsp. ground nutmeg
1/4 cup grated parmesan reggiano
grated zest of 1/2 lemon
1 small bunch of finely chopped fresh mint, leaves only
1 red chili or jalapeno pepper, seeds and ribs removed, and finely chopped
coarse sea salt (maldon or fleur de sel work well)
1/2 cup flour
1 cup white wine such as pinot gris
8 fresh squash blossoms, also called zucchini flowers
canola oil or extra light olive oil
1 lemon (can be same one used for zest)
In a small bowl, combine first six ingredients, reserving a bit of mint for garnish. Taste and season carefully with coarse sea salt. Set aside.
In a medium bowl, whisk the flour, wine and a pinch of salt until thick like heavy cream. If it’s too thick, add more wine. If too thin, add more water. If you dip your finger in the batter, it should nicely coat it.
Gently, open the squash blossoms, taking care to keep them as intact as possible. Pinch off the stamen, inside, as it tastes bitter.
Carefully fill the flowers with the cheese mixture, pressing the petals back together to form a seal around the filling.
Heat about two inches of oil to 350 degrees, using a thermometer to gauge temperature. Turn on the kitchen fan and have a plate nearby with a layer of paper towels.
Use tongs to dip the stuffed blossoms in the batter, one at a time, allowing the excess to drip off. Use the tongs to place them in the hot oil. Never drop them into the oil. Watch for the edges to turn golden and turn once, using tongs. Remove from oil with tongs and place on paper towels. Repeat. Two may be fried at the same time but be careful so they don’t stick together. I prefer frying one at a time. Place on serving plate and finish a squeeze of lemon, remaining chopped mint and coarse sea salt. Eat them while they’re hot!
Delicious paired with a crisp, fruity white such as pinot gris
adapted from a recipe by Jamie Oliver
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