Stuffed squash blossoms
Prep: 15 minutes Cook: 3 minutes per batch Makes: 4 servings
12 squash blossoms or 4 small (1 pound total) yellow squash or zucchini Kosher salt and freshly ground black pepper
½ cup flour
4 tablespoons freshly grated Parmesan cheese
1⁄2 cup beer or sparkling water
1⁄2 cup whole-milk ricotta cheese
3 tablespoons chopped fresh mint Finely grated zest of 1 lemon Canola oil, for frying Flaky salt, such as Maldon
1 Provision: If you have squash growing in the garden, snip off 12 male blossoms (growing on a straight stem), as opposed to female (which sport a swollen mini-squash at the base). Peek inside — if there’s some six-legged fellow busy pollinating, shake him out. Or find blossoms at the grocery store or at the farmers market. Lacking blossoms, use 4 small summer squash sliced into ¼-inch-thick circles and sprinkled with a little kosher salt. 2 Mix: Whisk together flour, 2 tablespoons Parmesan cheese, ¼ teaspoon salt and a few grinds of pepper. Whisk in enough beer (or sparkling water) to form a thin batter. Set aside. 3 Stuff: Stir together ricotta, remaining 2 tablespoons Parmesan cheese, the mint, zest, ¼ teaspoon salt and a few grinds of pepper. Open each blossom. Spoon in about 2 teaspoons ricotta mixture and twist the blossom closed.
4 Fry: Choose a deep, heavy pot for frying blossoms. Pour in oil to a depth of 2 inches. Heat oil to 365 degrees. Dip one filled blossom in the batter and lower it into the oil. Repeat with a few more blossoms, without crowding. Fry until golden brown, about 1-2 minutes per side. Lift out with a slotted spoon and drain on paper towels. Sprinkle with flaky salt. Repeat, frying all blossoms. For squash circles, pat dry and fry as above, about 2 minutes per side. 5 Serve: Munch fried blossoms hot or warm. For circles, top each with a dollop of the ricotta mixture before serving.