Serves 6 as an appetizer
Ingredients
1 cup ricotta, drained
1 egg yolk
Salt and pepper
1/4 cup grated parmesan
6 squash blossoms
Canola or corn oil for deep frying
2 cups buttermilk
1 cup flour, seasoned with salt and pepper
Directions
In a mixing bowl, mix together the ricotta, egg yolk, salt and pepper and parmesan. Place the mixture in a pastry bag without a tip.
Carefully brush the outside of the blossoms with a pastry brush to clean. Open up the blossoms from the top, remove the stamens, and brush out the inside. Fill the blossoms with mixture and pinch closed. Refrigerate. (This step can be done up to 8 hours ahead of time).
When ready to cook, heat up at least two inches of oil in a heavy bottomed pot with a deep-fry thermometer or in a deep fryer. When the oil reaches 350 degrees, dip the blossoms in the buttermilk, then dredge them in the flour, shaking off the excess. Deep fry about 3 minutes or until they turn golden brown. Carefully remove with a slotted spoon or wire mesh strainer, and degrease on paper towels. Serve immediately.
