To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler; pipe it directly into each blossom.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the ricotta cheese in a double layer of cheesecloth. Tie up the ends, and hang over a bowl to drain. Place in the refrigerator for 2 to 3 hours, or overnight.
Step 2
In a medium bowl, whisk together the flour with salt and pepper to taste. Slowly whisk the milk into the flour to make a paste. Continue to add milk slowly, whisking constantly, until the batter is slightly thickened and has a very smooth consistency; set aside.
Step 3
Remove the ricotta from the cheesecloth, and discard the liquid. In another medium bowl, stir together the drained ricotta, mozzarella, marjoram, and parsley, and season with salt and pepper. Gently open the squash-blossom petals, and, using a small spoon or pastry bag, fill a blossom about two-thirds full with the ricotta mixture. Wrap the petals around the mixture to seal. Using your fingers, gently press the blossom to evenly distribute the filling. Repeat, filling all the blossoms.
Step 4
In a small saucepan fitted with a deep-fry thermometer, heat the olive oil over medium-high heat to 375°F. Place the stuffed blossoms in the reserved batter until completely coated. Lift out, and gently drag the blossom against the edge of the bowl to remove excess batter. Carefully slip as many blossoms into the hot oil as will comfortably fit without crowding. Fry the blossoms until golden brown, 2 to 3 minutes. Remove from the oil with a slotted spoon, and transfer to several layers of paper towels to drain. Sprinkle with salt, and serve immediately.
