RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2211
| View Recipe |
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| Recipe Name: |
Two Cheese Stuffed Squash Blossoms |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-11-13
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.95
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you can not find Ricotta Salata, you can use regular ricotta cheese. Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours. Discard liquid.
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Ingredients:
8 Each squash, blossoms
1 Cup cheese, Ricotta Salata
1 to taste salt and pepper
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Directions:
Whisk together water and rice flour until smooth and season with salt. Let sit 10 minutes before using.
Combine the crumbled ricotta and fontina cubes in a bowl and season with salt and pepper.
Fill each squash blossom with the cheese mixture and twist the top of the blossom to secure the filling while frying.
Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F.
Dredge each filled squash blossom in the rice batter to coat completely. Fry the squash blossoms in batches until lightly golden brown, turning once. Drain on a plate lined with paper towels and sprinkle with salt, if desired. |
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| Nutrition per Serving: |
| Calories: |
188 |
Total Carbs: |
1.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
47.0 |
Fat: |
16.2 |
Protein: |
10.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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