Squash Blossoms are food too!

So news flash: Squash blossoms are absolutely delicious for the eating. You can dry them and put them on your baked goods. You can throw them in your salad- lovely. Frying them is traditional but why shirk tradition?

For these ricotta stuffed squash blossoms you will need:

• 1 cup whole milk ricotta (I use the Trader Joe's brand) 
• 1 teaspoon or more capers chopped
• 6 (or so) sun-dried tomatoes julienned 
• 10 fresh basil leaves, fresh, julienned
• salt n pepper to taste
• 2 cups olive oil 

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• 2 eggs 
• 1/2 cup sorghum flour 
• 1/4 cup cashew flour 
• 1/2 teaspoon paprika
• salt to taste

*Word to the wise: if you are picking these blossoms out of your own garden. Pick the male blossoms which will not jeopardize the growth of your squash the same as the female. If this confuses you- google it. 

In a small bowl combine all ingredients (above dividing line) except the oil. The tomato and caper are optional but trust me this adds a saltiness and robust flavor you will not get with plain ricotta. 

Heat your olive oil over med to med-high heat. 

Use a metal spoon to fill your blossoms with the ricotta mixture. Twist the open end shut. 

Whisk the two eggs in a small bowl. Put the flours and seasoning on the plate and mix with a fork to blend. 

Take the stuffed blossoms and dredge in egg mixture then flour mixture before placing in the oil to fry. You will need only one min or so per side. Place on a plate with paper towel to absorb excess oil. These flowers are salty enough inside- don't feel like it needs extra on the outside. Eat while hot, and bon appetit. 

xoxo Renee