Storm the Cassoulet

Al Forno’s Fried Squash Blossoms

on March 27, 2013



Flowers and Filling

8 ounces fresh ricotta

2 tablespoons extra virgin olive oil

8 ounces (2 small) small diced zucchini

¼ cup freshly grated Parmigiano-Reggiano cheese

½ teaspoon sea salt

12 finely chopped mint leaves

12 zucchini blossoms

sunflower oil as needed for deep frying

Tempura Batter

2 cups flour

¼ cup baking powder

2 cups  soda water

1 egg yolk


Place the ricotta in a fine mesh sieve nested in a bowl.  Cover loosely with plastic wrap and allow the ricotta to drain for 2-3 hours or more in the refrigerator.

Heat olive oil in a large sauté pan and sauté the zucchini until very soft, drain in a colander.  When the zucchini is cool enough to handle press down on it to remove as much moisture as possible.

Mix the drained ricotta with the Parmigiano, salt, zucchini and mint.

Place the filling in a pastry bag (or a Ziploc bag with the corner snipped off) and fill the blossoms by carefully holding the petals back and then slowly squeezing the mixture in.  The petals will adhere to the mixture and stay closed.

For the tempura batter simply whisk all the ingredients together until smooth.

Heat the sunflower oil in a deep heavy skillet until it reaches 350 degrees.

Dip the blossoms into the batter and put them directly into the heated oil.  Fry the blossoms in batches of four.  Fry them for about 4 minutes total, flipping half way through.  The blossoms should be golden brown.

Remove the blossoms to a paper towel and let them drain slightly, sprinkle lightly with salt and serve with your favorite tomato sauce.


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