Here’s my easy recipe:
First—-find the blossoms! ;) Typically you’ll only find them at farmer’s markets or specialty stores in the late Spring or early Summer months.
They are already cleaned but double check for the creepy crawlies that may have snuck a ride to the market.
Ricotta: 3/4 cup (whole milk kind)
mozzarella: 2/3 cup (approximately)
Parmesan: 1/3 cup
Garlic powder: 1 tbsp
sea salt: 1 tbsp
pepper: 1 tsp
Mix & place in a piping bag or, like me, in a clear plastic zip tight bag & cut the corner off & squeeze about a tsp into each flower. Let the tops of the leaves remain free from the cheese.
Buy a tempura batter mix: 1 box mixed with 1 cup of water. You want a “pancake mix” consistency (not too thin or thick).
In a sauce pan, add 2 inches of peanut or olive oil. I like peanut. It has a higher “burn rate”, withstanding higher temperatures than other oils. When the oil is 350F or a drop of batter starts to bubble, dredge each flower and gently lay in the oil. Within 15 seconds or so, they will be golden and ready to turn.
Once you flip, take out and season with parsley and seas salt and a sprinkle of Parmesan cheese. Heat your favorite marinara sauce and dip!
Try something new.
Xo j
💚