Squash Blossoms Stuffed
with Chicken and Ricotta

During the summer months every squash variety, whether a zucchini or a straightneck, will produce dozens upon dozens of large golden blossoms. These blooms are one of the largest edible flower varieties in the world, and their firm petals and sturdy base make them perfect for stuffing and pan-frying. These squash blossoms are stuffed with ground chicken that’s been sautéed with cremini mushrooms and mixed up with deliciously creamy fresh ricotta cheese. The result is a wonderful rich and savory blossom, filled to the brim with flavor and incredibly beautiful to boot. • makes 12 stuffed squash blossoms

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• 1 tablespoon extra virgin olive oil
• 1 large shallot, chopped
• 1 garlic clove, minced
• 1 pound ground chicken
• 1 cup chopped cremini mushrooms
• 1 cup quality whole-milk ricotta cheese
• ¾ teaspoon kosher salt
• ¼ teaspoon rubbed dried sage
• ¼ teaspoon freshly cracked black pepper
• About 12 large fresh squash blossoms, pesticide free
• Canola oil, for frying
• ¾ cup all-purpose flour
• 1 large egg, beaten

Heat the olive oil, shallot, and garlic in a large frying pan over medium heat, stirring occasionally, for 3 minutes. Add the ground chicken and cook, breaking it apart with the end of your stirring spoon, until nearly cooked through, 6 to 8 minutes. Add the mushrooms and continue cooking, stirring occasionally, until the chicken is cooked through and the mushrooms have browned, 7 to 10 minutes. Let cool before draining the excess oils and liquids from the pan.

Empty the ground chicken mixture into a large bowl. Add the ricotta, ¼ teaspoon of the salt, the sage, and black pepper and mix until combined. Use a tablespoon to scoop a heaping spoonful of the mixture into each squash blossom until about two-thirds full. Fold the last third of the petals over the filling and press down gently to seal.

Add canola oil to a large frying pan until the oil is about 1 inch deep. Heat the oil to 375°F and maintain the temperature throughout frying.

In a medium shallow dish, mix together the flour and remaining ½ teaspoon salt. Lightly brush the outside of each squash blossom with the whisked egg and then roll the blossom in the flour mixture, shaking it gently afterwards to remove any excess flour. Repeat until the squash blossoms are all lightly floured.

In batches if necessary, use a slotted spoon to add the blossoms, one at a time, to the frying pan, maintaining an inch of space around each one. Cook until lightly golden, 3 to 5 minutes on each side. Remove with a slotted spoon and place on a plate lined with paper towels to absorb any excess oil. Serve immediately.