Photo: Mike Kenneally
Squash Blossoms Stuffed with Ricotta
15 ingredients
Makes 4 (first course) or 2 (main course) servings
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Estimated Nutrition (whole recipe, rough)
964
Calories
33g
Protein
31g
Fat
134g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove, minced
- 1/4 teaspoon hot red pepper flakes
- 2 tablespoons olive oil
- 1 1/2 pound plum tomatoes, finely chopped
- 1/2 cup water
- 1/2 teaspoon sugar
- 1 cup whole-milk ricotta (preferably fresh)
- 1 large egg yolk
- 1/4 cup finely chopped mint
- 2/3 cup grated Parmigiano-Reggiano, divided
- 12 to 16 large zucchini squash blossoms
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3/4 cup chilled seltzer or club soda
- About 3 cups vegetable oil for frying
- Equipment: a deep-fat thermometer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes