As summer begins to set in, we enjoy a true seasonal treat - the squash blossom. Squash blossoms offer us the delicate flavor of summer and its bright color makes it one of our favorite appetizers. This fragile flower is sturdier than you'd think, and though we primarily serve it as an appetizer, it sometimes makes its way to an entree as a wonderful garnish too. Try making this tempura battered and ricotta filled temptation for yourself and you will agree. It's a show stopper!
Combine the ricotta, lemon zest, olive oil, egg yolk and thyme. Place mixture in a piping bag.
Combine ingredients for batter in a large bowl and mix until just combined.
Pipe ricotta mixture into squash blossoms, gently twisting the ends of the flowers to seal them.
Dip the flowers carefully into the batter and fry in oil at 350° or until golden brown.
Place on paper towel to drain.
Simple and delicious. Try it at home - or come enjoy it here.