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Mrs. Confreda's Stuffed Squash Flowers

June 27, 2018

Mrs. Confreda's
Stuffed Squash Blossoms


While This is not a replica of Mrs. Confreda's Recipe it is pretty dang close! 

 


 


The Ingredients

  1. For tomato sauce:

    • 1 garlic clove, minced

    • 1/4 teaspoon hot red pepper flakes

    • 2 tablespoons olive oil

    • 1 1/2 pound plum tomatoes, finely chopped

    • 1/2 cup water

    • 1/2 teaspoon sugar

  2. For squash blossoms:

    • 1 cup whole-milk ricotta (preferably fresh)

    • 1 large egg yolk

    • 1/4 cup finely chopped mint

    • 2/3 cup grated Parmigiano-Reggiano, divided

    • 12 to 16 large zucchini squash blossoms

    • 1/2 cup plus 1 tablespoon all-purpose flour

    • 3/4 cup chilled seltzer or club soda

    • About 3 cups vegetable oil for frying

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DIRECTIONS:
  1. Make tomato sauce:

    1. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.

  2. Prepare squash blossoms:

    1. Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.

    2. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)

    3. Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.

    4. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

       

       

       

       

       

       

       

       

       

 

 



 

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