Rose Victoria's Squash Blossoms Stuffed With Ricotta

Talk about flower power. As every gardener knows, late summer brings a bumper crop of zucchini and, better yet, of zucchini blossoms—known in Italy as fiori di zucca. Here, the tender yellow-orange blooms are filled with ricotta, Parmigiano-Reggiano, and mint, then batter-fried. Served alongside an easy tomato sauce (dip as you like), they make an irresistible first course or, with the addition of a green salad, a satisfying main dish....

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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
3. Special Equipment
   • A deep-fat thermometer

Preparation

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.

Cooks' Note

Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.