Three Cheese-Stuffed Squash Blossoms
- 3/4 cup fresh ricotta
- 1/2 cup coarsely grated fresh mozzarella
- 3 tablespoons finely grated parmigiano reggiano
- 1 egg yolk
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- 1/4 cup fine cornmeal
- 3/4 - 1 cup beer (a summer ale works nicely)
- 1 lemon
- 2 tablespoons fresh thyme leaves, for garnish
- Maldon or other flaky sea salt, for garnish
- This recipe is vegetarian
- Produce
- Lemon (1)
- Thyme, fresh leaves (2 tablespoons)
- Cooking & Baking
- All-purpose flour (13/16 cup)
- Cornmeal, fine (1/4 cup)
- Kosher salt and freshly ground pepper (1)
- Maldon or other flaky sea salt (1)
- Nutmeg (1/4 teaspoon)
- Vegetable oil (1)
- Dairy
- Mozzarella, fresh (1/2 cup)
- Parmigiano reggiano (3 tablespoons)
- Ricotta, fresh (3/4 cup)
- Refrigerated
- Egg yolk (1)
- Beer, Wine & Liquor
- Beer (3/4 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published August 8, 2012 (6 months ago).
82 people saved this recipe.
