Squash Blossoms with Pimento Ricotta
Squash blossoms are a delicacy in many cuisines and are often used in Italian and Mexican cooking.
This is vegetarian, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Squash Blossoms with Pimento Ricotta
Ingredients
Instructions
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In a bowl, combine the ricotta cheese, diced pimento peppers, grated Parmesan cheese, beaten egg, salt, and black pepper.
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Gently stuff each squash blossom with the ricotta mixture.
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In a separate bowl, whisk together the all-purpose flour, salt, and black pepper.
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Dip each stuffed blossom into the flour mixture, shaking off any excess.
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Heat the vegetable oil in a frying pan over medium heat.
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Fry the stuffed blossoms until golden brown, about 2-3 minutes per side.
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Remove from the pan and drain on a paper towel.
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Serve the squash blossoms with a sprinkle of fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 6g2%
- Sugars 2g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
