Fried Ricotta Stuffed Squash Blossoms
20 min
Medium
2 servings
🌼
8
Squash Blossoms
🧀
250 g
Ricotta
🧀
3 tbsp
Parmesan
🧄
1 clove
Garlic
🌶️
1 pinch
Chili Flakes
🧂
1 pinch
Pepper
🧂
1 pinch
Salt
🍋
0.5
Lemon
🌿
Parsley
🌾
60 g
Flour
💧
200 ml
Water
🛢️
Oil
Preparation Steps
Step 1/4
Mix ricotta, parmesan, garlic, chili flakes, pepper, salt, lemon juice and zest in a bowl.
Step 2/4
Fill the squash blossoms with the mixture.
Step 3/4
Prepare a batter with flour, water and salt.
Step 4/4
Dip the filled blossoms in the batter and fry in hot oil.
Composition
Ingredients
Types
Vegetables, Dairy, Spices, Fruits, Herbs, Grains, Liquids, Oils
Ingredients
Squash blossoms, Ricotta, Parmesan, Garlic, Chili flakes, Pepper, Salt, Lemon, Parsley, Flour, Water, Oil
Allergens
Lactose, Gluten
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
10 minutes
Overall
20 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Knife, Bowl, Frying pan
Appliances
Stove
Type
Type
Type Of Dish
Starter
Occasions
Snack
Origin
Source
Platform
to inform
Original Creator
to inform
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Creamy
Flavors
Salty, Sour
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours, fridge : 1 day, freezer :