Stuffed & Fried Squash Blossoms

August is a special time of year at the farmers’ market. Tomatoes are plump and vibrant, plums are ready to eat, and squash blossoms make a rare appearance. Italians adore squash blossoms, especially the Romans. In Rome, it’s customary to eat a selection of fried appetizers, like fried vegetables or suppli (fried rice balls) before diving into a pizza. Italians also believe carbonated beverages or beer best promote digestion with pizza. If you didn’t already know this, everything in Italy comes back to la digestione.

As for fried foods promoting digestion…I’m not so sure. But, this simple recipe for stuffed and fried squash blossoms does involve using sparkling water to create a light, crispy coating that totally hits the spot during aperitivo hour. If you manage to pick up a pint of flowers from your local market, bring them to your next summer gathering. They’re delicious as an aperitivo with a cold glass of sparkling wine or beer.

Fried Squash Blossoms Stuffed with Ricotta

Ingredients:

• 1 pt squash blossoms, small green stems removed

• Canola oil for frying

For the stuffing:

• About 8 oz ricotta

• 2 tbsp chopped basil

• Dash nutmeg

• A few cracks of black pepper

• A dash of kosher salt

• 1/4 c grated pecorino cheese

• 2 anchovies, finely chopped

For the batter:

• 1 egg yolk

• About 1 c of sparkling water

• 1 c flour

Directions:

1. Ensure flowers are clean and trimmed.

2. Mix all stuffing ingredients in a bowl. Using a spatula, scoop into a piping bag or a small ziplock bag with a corner removed. Gently squeeze the stuffing into each flower, stopping when the base of the flower is full but the feathery ends remain unstuffed.

3. In a breading dish, whisk sparkling water, flour, and egg yolk. Batter should feel like glue and should be foamy from the carbonation.

4. Gently dip each stuffed flower into the batter, rolling until all sides are covered. Remove to plate.

5. Fill a high-walled frying pan with oil (enough to coat the entire bottom, plus a little more), Heat until almost smoking.

6. Carefully place each battered flower in the hot oil, turning once they start to turn golden brown. Remove to a paper-towel lined plate or wire rack once they have reached your desired level of crispness. Cool a few moments and then serve.

Wine pairing: Dry Italian sparkling wine, ideally Franciacorta. Or, a beer!