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Ricotta Stuffed Squash Blossoms

Ricotta Stuffed Squash Blossoms Recipe

  • Filling
  • 12 ounces part-skim ricotta cheese
  • 1 large egg, slightly beaten
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Finely grated, or a pinch of ground nutmeg
  • Grated zest of 1/2 lemon
  • Salt and freshly ground black pepper, to taste
  • Batter
  • 1 3/4 cups self-rising flour, plus a little extra for dusting
  • 1 1/2 cups white wine or sparkling water (I used sparkling water and drank the wine!)
  • 12 squash blossoms
  • Vegetable oil
  • Small piece of potato, peeled (optional)
  • 2 lemons, halved
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