2 weeks ago

Destination Nevada County

Premium visitors magazine for Nevada County produced by the Grass Valley Chamber of Commerce

Zucchini, Ricotta, &

Zucchini, Ricotta, & Paprika Stuffed Squash Blossoms Published & Photographed By Eva Kosmas Adventures in Cooking When you’re scouting out which squash blossoms to buy or snip, pick the ones whose petals haven’t gotten all tangled and stuck together at the ends yet. These have already bloomed for a few days and the petals are fragile and limp, they tend to look like wet yellow tissue paper. You’re looking for blooms where the petals are firm and can easily be pulled a few inches apart from each other. They should also be free of pesticides and preservatives. After picking or purchasing, make sure to give them a good rinse in the sink to get any little bugs out of the flower. 94 DESTINATION Nevada County Ingredients 1 medium zucchini, peeled and grated 1 and 1/2 cups ricotta cheese 2 eggs 3 cloves garlic, minced 1/2 teaspoon McCormick Gourmet Mediterranean Oregano 1/2 teaspoon McCormick Gourmet Hot Hungarian Paprika 3/4 teaspoon black pepper 3/4 teaspoon salt 3/4 cup flour vegetable oil for frying 12 large squash blossoms Directions Take a handful of the grated zucchini and squeeze it between your hands over a large bowl to rid it of as much excess water as possible. Set the drained zucchini in a separate bowl, and repeat until you’ve drained all the zucchini. Mix with the ricotta, 1 egg, garlic cloves, McCormick Gourmet Mediterranean Oregano, McCormick Gourmet Hot Hungarian Paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper until combined. Use a tablespoon to get a heaping spoonful of the mixture and scoop it into the squash blossom until it is about two-thirds full. Fold the last third of the petals over the filling and press down gently to seal. Add the vegetable oil to a large frying pan so that it is about 1-inch deep. Heat the oil over medium-high heat until a drop of water flicked into the pan hisses and sizzles. Lower heat to medium to maintain temperature. Mix together the flour and remaining salt and pepper in a medium-sized shallow dish. Whisk the remaining egg in a small bowl and lightly brush the outside of each squash blossom with the whisked egg mixture. Roll the blossom in the flour mixture, shaking it gently afterwards to remove any excess flour. Repeat until the squash blossoms are all lightly floured. Use a slotted spoon to add them to the frying pan, one at a time, maintaining an inch of space around each one. Cook until lightly golden, about 3-5 minutes on each side. Remove with a slotted spoon and place on a plate lined with paper towels to absorb any excess oil. Serve immediately.

DESTINATION Nevada County 95