Fried Squash Blossom "Mozzarella Sticks"

Squash blossoms are a true gift of summer. They're only around for a brief moment during the season, so whenever I see them at the market, I scoop them up and make something special. Fried squash blossoms are often filled with creamy cheeses like ricotta, as we are doing here, but in this case, the ricotta is used merely as a binder for the shredded mozzarella. The end result is a mash-up of a classic, creamy, cheese-filled blossom and a stringy, pull-y mozzarella stick. Truly a delight! I have included a simple tomato sauce recipe here for dipping, but warm up your favorite store-bought marinara to make this even quicker and easier if you'd like.

By Hailee Catalano

Original recipe source

Fried Squash Blossom "Mozzarella Sticks"

Cook time: 45 minutes

Servings: 6

Ingredients

  • 3 tablespoons olive oil
  • 4 cloves garlic cloves
  • 0.5 teaspoon red pepper flakes
  • 24 ounce passata
  • 5 ounces Parmesan rinds
  • 12 large squash blossoms
  • 8 ounces mozzarella
  • 6 ounces ricotta
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 4 inches canola oil
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 2 cups panko breadcrumbs
  • 0 freshly grated Parmesan

Instructions

  1. Heat the olive oil and garlic in a small saucepan over medium heat. Cook, stirring constantly, until the garlic is lightly golden, 2 or 3 minutes. Add the red pepper flakes and passata, and season ...
  2. Add the Parmesan rinds, if using, and let the sauce simmer for 45 minutes to 2 hours (depending on how much time you have) to develop the flavor. Remove and discard the Parmesan rinds, and season w...
  3. Clean each blossom by gingerly tearing off the spiky leaves at the bottom and then snipping off the pistil inside with kitchen shears.
  4. Mix the mozzarella, ricotta, salt, and black pepper in a medium bowl.
  5. Carefully, without tearing the blossoms, spoon the filling into each blossom, leaving about ½ inch (1 cm) of space at the top. Gently pinch the top of the blossom to enclose the filling and ensure ...
  6. Heat about 1½ inches (4 cm) of canola oil in a large pot over medium heat to 325°F (165°C).
  7. While the oil heats, bread the blossoms. Add the eggs and flour to a small, shallow dish and whisk until combined (a few small lumps are okay!). Add the panko to another small, shallow dish.
  8. Cover each blossom in the egg mixture and then the panko, being sure to fully coat in each step.
  9. Working in batches, gently add the blossoms to the hot oil and fry, flipping them as needed, until golden brown all over, 2 or 3 minutes. Using a slotted spoon, transfer the fried blossoms to a wir...
  10. Serve immediately, topped with a generous amount of grated Parmesan and more black pepper and the warm tomato sauce on the side for dipping.
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