Crab and Ricotta-Stuffed Squash Blossoms (Fiori di Zucca)

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Author: Amanda
Yield: 4 to 6 servings 1x

Description

Indulge in crispy, golden Crab and Ricotta-Stuffed Squash Blossoms filled with creamy ricotta, sweet crab, and charred corn. This late-season recipe is the perfect showstopper for any gathering. Learn how to prepare and fry these delicate blossoms for a dish that’s sure to impress!

Ingredients

Scale

FILLING:

12–16 very fresh squash blossoms, preferably used the day they are picked
3 ounces whole-milk ricotta
3 ounces mascarpone cheese
1 small garlic clove, coarsely chopped
Zest of 1/2 lemon
1 egg yolk
1 ounce ground Parmesan* (about 1/3 cup), plus more for serving
2 tablespoons each fresh basil and mint
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ear fresh sweet corn, charred over a gas burner or under the broiler, kernels cut from the cob (or 1/2 cup corn kernels, preferably the roasted ones from Trader Joe’s)
4 ounces jumbo lump crab meat

BATTER:

1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
5 ounces club soda
Vegetable or peanut oil, for frying

TO SERVE:

Honey, for drizzling
Shichimi togarashi, controne pepper, finely minced fresh chives, and ground Parmesan, for sprinkling, if desired

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Instructions

To prepare the squash blossoms: You can either completely remove the stem or leave about 1-1/2” as a “handle” for frying and serving. Remove the stamen (fuzzy-looking yellow part) at the base of the flower; you can do this with either your fingers or a pair of long tweezers. Take care to avoid destroying the flower, but don’t worry if you rip some; you can reform the blossom around the filling later. Gently rinse and dry the blossoms.
For the filling: Combine the ricotta and mascarpone cheeses, garlic, lemon zest, and egg yolk in the bowl of a food processor. Process for about 1 minute, until as smooth as possible, scraping down the sides of the bowl once. Add in the ground Parmesan, basil, mint, salt, and pepper, and pulse 10–15 times to incorporate (you should see the herbs running throughout the filling). Transfer the filling to a medium mixing bowl and fold in the corn kernels and crab meat. If raw eggs don’t freak you out, you can taste the filling for seasoning at this point and adjust as necessary. Transfer the filling to a gallon Ziplock bag or pastry bag fitted with a round pastry tip that is big enough to pass the crab through but small enough to fit in the top of the squash blossoms. Snip the corner where you will push the filling out if using a Ziplock bag.
To fill, gently open the top of the blossom and insert the tip of the bag as close to the base as possible. Squeeze filling in while moving the bag up the flower; you want to add about 1–2 tablespoons depending on the size of the flower, stopping when you reach the start of the frilly tips. Gently squeeze the filled part of the flower to adhere and twist the tops closed. Transfer to a small baking sheet. Once all the blossoms are filled, refrigerate for at least 30 minutes to chill the filling (this will help prevent it from exploding out of the flowers during frying.
If you have trouble using the method in step 3, you can also gently split one side of the flower and fill. Just reform the flower around the filling to completely cover it, pressing to adhere the filling to the blossom.
When you’re ready to fry, heat about 2-1/2 to 3 inches of oil over medium heat in a wok (best option) or another heavy-bottom, high-sided pan. You’re not quite deep frying, but you need more oil than you would use for a shallow fry.
While the oil heats, prepare the batter: Combine all the ingredients in a medium mixing bowl, whisking to thoroughly combine. The mixture should be the consistency of a loose pancake batter; you can add a bit more club soda or flour as needed to achieve this consistency.
You’ll need to fry these in batches and plan to eat them almost immediately after they come out of the oil! When the oil reaches 350°, dip 6–7 squash blossoms in the batter, ensuring they are fully coated and allow the excess to drip off, then carefully transfer to the oil. Fry, flipping occasionally, for 3 to 3-1/2 minutes or until the blossoms are lightly golden and crispy. Transfer to a wire rack set over a sheet pan and season with kosher salt. Eat within 1–2 minutes of frying, but be careful with the hot filling!
To serve, drizzle with honey, then sprinkle shichimi togarashi, controne pepper, finely minced fresh chives, and ground Parmesan over top, if desired.