Ingredients
- ½ cup Corn starch
- ½ cup All-purpose flour
- ¼ teaspoon Baking soda
- 1-2 cups Sparkling water
- 1 Egg white
- 1 cup Ricotta cheese
- 1 Egg yolk
- Zest of 2 Lemons
- 2 tablespoon Basil finely chopped
- Kosher salt to taste
- White pepper to taste
- 12-14 Squash blossoms stamens removed
- Avocado oil for frying
- Kosher salt to finish
- Fried dill for garnish
Method
Make the Batter
- In a mixing bowl, combine corn starch, flour, and baking soda.
- In a separate bowl, whisk together sparkling water and egg white.
- Slowly combine wet into dry ingredients until a pancake batter consistency forms — it should be slightly clumpy. Do not overmix.
Make the Filling
- In another bowl, combine ricotta, egg yolk, lemon zest, chopped basil, kosher salt, and white pepper.
- Transfer mixture to a piping bag and refrigerate until ready to use.
Stuff the Blossoms
- Gently open each squash blossom and remove the stamen inside.
- Pipe the ricotta filling into each blossom, just enough to fill the green base. Twist the petals closed and place on a baking sheet.
- Refrigerate filled blossoms for 30 minutes to firm up.
Fry the Blossoms
- Heat avocado oil in a pot to 360°F.
- Dip each blossom in batter, allowing excess to drip off.
- Fry in batches, turning as needed, until golden brown. Don’t overcrowd.
- Transfer to a paper towel-lined sheet and season both sides with kosher salt.