Squash Blossoms Stuffed With Ricotta

Ingredients for Squash Blossoms Stuffed With Ricotta

• 1 dente de alho, picado

• 1/4 teaspoons hot red pepper flakes

• 2 colheres de sopa de azeite de oliva

• 675g plum tomatoes, finely chopped

• 120ml water

• 1/2 teaspoons sugar

• 240ml whole-milk ricotta (preferably fresh)

• 1 gema de ovo grande

• 1/4 cup finely chopped mint

• 2/3 cup grated Parmigiano-Reggiano, divided

• 12 to 16 large courgette squash blossoms

• 60g plus 1 tablespoon plain flour

• 90g chilled seltzer or club soda

• About 725ml vegetable oil for frying

• A deep-fat thermometer

Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoons salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.

Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoons each of salt and pepper.

Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)

Whisk together flour, remaining 40g parmesan, 1/4 teaspoons salt, and seltzer in a small bowl.

Heat 1/2 inch oil to 191°C in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 191°C between batches.) Season with salt. Serve with tomato sauce.

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