Mrs. Confreda's Stuffed Squash Flowers

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

1. 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

DIRECTIONS:

1. Make tomato sauce:

2. 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.

3. Prepare squash blossoms:

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

5. 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.)

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

7. 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.