Imagine transforming delicate, ephemeral squash blossoms into a culinary masterpiece that will make your dinner guests swoon with delight. These crispy, golden parcels of pure indulgence combine the delicate sweetness of fresh shrimp, the bold punch of pesto, and the creamy richness of ricotta in a dish that's not just a recipe, but an experience. Whether you're looking to impress at a dinner party or treat yourself to a restaurant-quality appetizer, these stuffed squash blossoms are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 squash blossoms
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup pesto
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Oil for frying
Instructions
- Clean the squash blossoms carefully by gently opening each flower and removing the stamen inside. Rinse delicately under cool water and pat dry with paper towels.
- Finely chop the peeled and deveined shrimp into small, uniform pieces. In a mixing bowl, combine the chopped shrimp with ricotta cheese, pesto, grated Parmesan, salt, and pepper. Mix thoroughly until ingredients are well incorporated.
- Using a small spoon or piping bag, carefully fill each squash blossom with the shrimp and pesto mixture. Be gentle to avoid tearing the delicate flower petals. Fill approximately 2/3 full, leaving room for the petals to close.
- Gently twist the top of each blossom to seal in the filling, ensuring the mixture is secure inside.
- Heat oil in a deep skillet or fryer to 350°F (175°C). The oil should be deep enough to submerge the blossoms partially.
- Carefully place the stuffed squash blossoms into the hot oil, frying 2-3 at a time to avoid overcrowding. Fry for 2-3 minutes, turning once, until they are golden brown and crispy.
- Remove the fried blossoms with a slotted spoon and drain on paper towels to remove excess oil. Sprinkle with a little extra salt if desired.
- Serve immediately while warm, optionally garnishing with fresh basil leaves or a drizzle of additional pesto.
Tips
- Handling Delicate Blossoms: Always use the gentlest touch when preparing squash blossoms. They're incredibly fragile, so work with clean, dry hands and handle them as if they were fine silk.
- Temperature is Key: Ensure your oil is precisely at 350°F. Use a cooking thermometer for accuracy. Too cool, and your blossoms will be greasy; too hot, and they'll burn before cooking through.
- Filling Technique: Use a piping bag or a small spoon for precise filling. Don't overstuff - leave room for the petals to close and seal the delicious mixture inside.
- Freshness Matters: Use the blossoms on the same day you buy them. They're most delicate and flavorful when freshly picked.
- Draining is Crucial: Let the fried blossoms drain on paper towels to remove excess oil, ensuring a crispy, not greasy, final result.Pro Tip: These blossoms are best served immediately after frying. They're a true "moment" dish that captures perfection right out of the oil!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 22g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 180mg
