Fiori di Zucca Ripieni (Stuffed Squash Blossoms)

1. Place a few inches of oil (enough to submerge blossoms) into a deep-sided pot or fry machine and heat to 350 degrees.

2. Place the ricotta and herbs into a small bowl and mix well to combine. Season with salt and pepper. Transfer into a pastry bag or Ziploc bag and set aside.

3. Set up your dredging station by placing the beaten eggs into a small bowl and the flour into a separate bowl. Set aside.

3. Wash, clean and trim the squash blossoms and gently pat them dry. GENTLY pull back the tops of the blossoms, insert the pastry bag/Ziploc bag and GENTLY squeeze enough of the ricotta mixture in to fill the blossom without bursting it. GENTLY twist the tops of the blossoms to seal. Continue until all blossoms are filled.

4. Dredge the blossoms into the egg mixture and then coat with the flour. Tap off any excess flour. Continue until all blossoms are dredged.

5. Place blossoms into the heated oil and cook until golden (this will only take a few minutes). When golden, transfer blossoms to a plate lined with paper towels to soak up any excess oil. Season them lightly with salt while they’re still warm.

They’re best eaten when still warm.