Crispy Squash Blossoms with Herbed Ricotta

Squash blossoms have a short window in midsummer and wilt within a day or two of picking, so cook them the day you get them.

No batter here. The stuffed blossoms get a light dredge in flour and parmesan, then a shallow fry in olive oil. The coating stays thin, the petals crisp at the tips, and you can still see the flower. This was the second course of the Summer Harvest Feast menu the chef agent on this site planned, after the risotto.

Ingredients

• 8 large squash blossoms
• 1/2 cup olive oil, for frying (or a neutral oil like grapeseed)

The Filling

• 1 cup fresh whole-milk ricotta
• 1/4 cup finely chopped fresh herbs (parsley, chives, basil, or a mix)
• Zest of 1/2 lemon
• 1 small clove garlic, minced (optional)
• Salt and freshly ground black pepper

The Dredge

• 1/2 cup all-purpose flour
• 1/4 cup finely grated parmesan

The Cook

Make the Filling

Combine the ricotta, herbs, lemon zest, and garlic if using. Season generously with salt and pepper, mix well, and taste; it should be good on its own.

Prep the Blossoms

Gently open each blossom and carefully remove the stamen inside; it can be bitter. Wipe the outside with a damp paper towel rather than washing. They're fragile, so handle them gently.

Stuff

Spoon or pipe about 1 to 2 tablespoons of filling into each blossom — a zip-top bag with the corner snipped works. Don't overfill. Gently twist the petal tips to close and seal the filling in.

Dredge and Fry

Combine the flour and parmesan in a shallow dish. Dredge each stuffed blossom lightly and shake off the excess.

Heat the olive oil in a large skillet over medium — about a quarter inch of oil. When it shimmers and a flick of flour sizzles instantly, lay the blossoms in seam-side down. Work in batches; don't crowd the pan. Fry 2 to 3 minutes per side, turning with tongs, until golden and crisp. This is a light, even crisp, not a deep fry.

Serve

Drain on paper towels, hit them with a small pinch of salt immediately, and serve warm. They're best inside a few minutes of leaving the pan.