sundaysuppers

Ladies Lunch :: Fried Squash Blossoms with Homemade Tomato Sauce

Tuesday, August 17, 2010 Recipes  Sunday Suppers  

The Jewels of NY started off the meal with these tasty squash blossoms, they are quite easy to make and are only in season for a short time each summer.
For the full recipe click on the recipe card below.

Recipe Courtesy of the Jewels of NY
Photography by Karen Mordechai

recipe card
10 comments 
  • ashleylynnfry writes:

    I have always wanted to try these but thought they’d be too complicated to make… I think you have proven me wrong on that one, they look delish! xoxo

  • Nicole writes:

    Gorgeous! Thanks for an inspiring recipe.

  • Julie @ Willow Bird Baking writes:

    I’ve been thinking of making these for awhile now, too — they just look so interesting.

  • tiina { sparkling ink } writes:

    Looks wonderful!

  • abby writes:

    do you think you could bake these? I know it wouldnt have the same crunch but perhaps healthier?

  • monica writes:

    I love cooking with squash blossoms, so yummy.

  • nina writes:

    I better get those zucchini plants in the ground then…..Love the simple yet tasty tomato sauce you served with them!

  • Lumo writes:

    So lovely! I used to travel to Florence for business and always ordered these in my favorite restaurant.

  • Damaris writes:

    I’ve been reading everywhere about squash blossoms. I’m intrigued.

  • Gabrielle writes:

    these look delicious (not to mention very pretty)! I hadn’t thought of filling them using a piping bag, that seems like it will make things much easier

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Fried Squash Blossoms with Homemade Tomato Dipping Sauce
7 Servings

14 squash blossoms
1/2 pounds roma tomatoes, cored and coarsely chopped
1 1/2 cups ricotta cheese
1 egg yolk
1/2 cup italian fontina cheese, grated
1 teaspoon lemon zest
1/4 cup italian parsley
10 garlic cloves, finely chopped
1 cup of flour
1 tablespoon cornstarch
1/4 cup apple cider vinegar
1 1/2 cups of seltzer water
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons sugar
2 bay leaves
2 tablespoons extra virgin olive oil
salt, pepper, sugar to taste
pinch of red pepper flakes
canola oil for frying

For Tomato Sauce:
In a small saucepan heat olive oil, cook 2 garlic cloves until softened. Combine tomatoes, sugar, vinegar, cumin, cinnamon and bay leaves. Bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 30 minutes.

For Squash Blossoms:
Heat canola oil to 375 degrees.

Meanwhile in a food processor mix ricotta cheese with egg yolk, grated cheese, 4 garlic cloves, lemon zest and parsley. Season to taste. Transfer to a piping bag. Gently open each blossom and pipe in filling. Twist the end to close. Refrigerate.

Combine flour, cornstarch and seltzer. Season to taste. Dip stuffed blossoms in batter and fry until golden. Serve with tomato sauce.

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