zucchini blossoms

at saturday’s market, the zucchini blossoms were so beautiful that we decided to give deep fried cheese stuffed flowers a try.  i spiced the joy of cooking recipe up a bit and served them over an heirloom tomato sauce.   the opening and stuffing of the flowers is pretty intense but definitely worth the process– once again, a happy husband. 
september 7a
12 large squash blossoms
september 7b
sauce :
1 heirloom tomato 
1/2 tsp sugar . 1/2 tbsp basil . dash of red pepper flakes . salt and pepper to taste
e v o o
slice the tomato into thin wedges . in small saute pot, heat evoo and tomatoes . press and stir until the sauce thickens and the skins seperate. add basil, sugar, salt and red pepper flakes . stir, remove from heat and let sit.
stuffing :
1/2 minced white onion . salt 
3/4 cup ricotta
1/2 cup shredded parmesan cheese
1 + tbsp basil . 1 + tbsp parsley . pepper . dash of red pepper flakes 
place all ingredients into a bowl . stir together . slowly open the petals of each blossom and stuff 1 tablespoon of the mixture into the base. twist the tops of the petals together.
frying :
1/2 cup flour . 1 + tsp chili powder . 1 + tsp salt . 1 + tsp pepper
1 egg
e v o o
place the flour, chili, s+p onto a plate and mix together.  put the egg into a shallow bowl and softly beat.  dip the blossoms, one at a time, first into the egg, letting the excess drip off, and then into the flour, shaking off the excess.
heat ½-inch of olive oil in a medium skillet, over medium heat.  fry the blossoms, 3 to 4 at a time, turning occasionally until golden, 2-4 minutes.  drain briefly on paper towels.  serve immediately and sprinkle with sea salt.
september 7c

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