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Stuffed Fried Squash Blossoms – Mexican Style

Jan 4, 2019

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Stuffed Fried Squash Blossoms - Mexican Style

A light and healthy appetizer. You can serve with some mexican chili sauce. I made my own ricotta out of raw milk and cream...that made these even more amazing.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 8
Course: Apppetizer, Side Dish
Ingredients Method

Ingredients
  

  • 24 Blossoms
  • 2 tbsp minced onion can be white Yellow or red
  • 1 serrano pepper minced
  • 1 tbsp olive oil
  • 1 tbsp minced fresh parsley
  • 1 1/2 cup good ricotta cheese
  • 3 pastured eggs separated and room temperature
  • 1/3 cup chick pea flour
  • salt and pepper to taste
  • avocado oil for frying

Method
 

  1. Wash the flowers and dry them with a kitchen towel very carefully. Remove the pistil with the tip of the kitchen Scissors.
  2. Heat 1 Tablespoon of oil in a frying pan over medium-low heat, add the onion and pepper, and sauté for one or two minutes, only until the onion looks transparent. Add the onion and pepper mixture to a bowl with the ricotta cheese and chopped parsley. Mix well and season with salt and pepper.
  3. Stuff the flowers very carefully with the help of a small spoon. The already filled flowers can be stored in the refrigerator for up to 4 hours before frying.
  4. Beat the egg whites until stiff peaks form.
  5. Beat the egg yolks until foamy.
  6. Add the yolks to the white and sift in the chick pea flour. Fold together until well combined...being careful to keep the mixture fluffy.
  7. Add about 1/2 in of oil in your fry pan. Heat on high until a drop of water is buggly. Dip the squash blossoms in the batter to cover fully and drop into hot oil. Cook until golden...flip and cook the other side.
  8. Remove from heat on paper towel and serve with a nice chili sauce.

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