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Squash Blossoms Stuffed with Ricotta


Squash Blossoms Stuffed with Ricotta Recipe

Ingredients:
  • 1 garlic clove, minced
  • 1/4 teaspoon hot red pepper flakes
  • 2 tablespoons olive oil
  • 1 1/2 pound plum tomatoes, finely chopped
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1 cup whole-milk ricotta (preferably fresh)
  • 1 large egg yolk
  • 1/4 cup finely chopped mint
  • 2/3 cup grated Parmigiano-Reggiano, divided
  • 12 to 16 large zucchini squash blossoms
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 3/4 cup chilled seltzer or club soda
  • About 3 cups vegetable oil for frying
  • Equipment: a deep-fat thermometer
Directions:
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