Reviews        Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0          

Back to Basil-Stuffed Squash Blossoms All Reviews for Basil-Stuffed Squash Blossoms - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Basil-Stuffed Squash Blossoms Recipe Summary Servings: 10

Ingredients Ingredient Checklist 3/4 cup fresh ricotta cheese Coarse salt and freshly ground pepper 10 large fresh basil leaves 1 ounce bocconcini, cut into 10 pieces 10 squash blossoms Vegetable oil, for frying 2 large eggs, lightly beaten 1/2 cup fine yellow cornmeal

Gallery Basil-Stuffed Squash Blossoms

Recipe Summary Servings: 10

Basil-Stuffed Squash Blossoms     

Basil-Stuffed Squash Blossoms

Basil-Stuffed Squash Blossoms

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 3/4 cup fresh ricotta cheese Coarse salt and freshly ground pepper 10 large fresh basil leaves 1 ounce bocconcini, cut into 10 pieces 10 squash blossoms Vegetable oil, for frying 2 large eggs, lightly beaten 1/2 cup fine yellow cornmeal

Directions

Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid.

Season ricotta with 1/2 teaspoon each salt and pepper; stir until smooth. Transfer to a large pastry bag fitted with a coupler. Pipe 1 tablespoon ricotta onto 1 basil leaf. Place a small piece of bocconcini on top of ricotta; pinch leaf closed. Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms.

Heat about 3 inches oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat. Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt. Serve immediately.

Reviews

 Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0        

Reviews

Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0       

Add Rating & Review

2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

    All Reviews for Basil-Stuffed Squash Blossoms

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Basil-Stuffed Squash Blossoms

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest