Fried Squash Blossoms Recipe
FRIED SQUASH BLOSSOMS //
with Ricotta Basil & Lemon Aioli
Memorial Day Weekend is known as the un-official kickoff of Summer but as this year looks a little different, it is a good year for reflection on what the holiday is really about. In honor of those who have served and fallen, we invited guest contributor Ali Barkouras of Lyke Minded (who also took us to Zion. Read Here) to share a beautiful (and delicious) recipe perfect for this weekend.
FRIED SQUASH BLOSSOMS //
with Ricotta Basil & Lemon Aioli
Serving: 4 // Total Time: 40 mins.
Ingredients:
8 squash blossoms
1 cup ricotta cheese*
1/4 cup grated parmesan cheese*
3 Tbsp finely chopped basil
1 cup breadcrumbs
1 egg + 1 egg white*
1/2 cup mayonnaise*
2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 tsp Dijon mustard
2 cloves of garlic, minced
Olive oil
Salt + pepper
[*Note: If you wish to make this a vegan dish, substitute vegan alternates for the cheeses, eggs, and mayonnaise.]
Directions:
BLOSSOMS:
Carefully wash & dry flowers. Remove pollen in covered center, trying not to tear any petals.
Mix together cheeses, basil, 1 tsp lemon zest, & pinch of salt + pepper.
Transfer mixture into piping bag with the corner snipped. Hold a blossom with all petals pulled back, and gently pipe about 2 Tbsp of the cheese mixture into the flower. Close flower petals, and twist ends closed (Pro tip: It may be easier to pinch then twist). Repeat with all remaining flowers.
Heat 1-2 inches of olive oil in a large sauté pan over medium to medium-high heat.
Whisk eggs until frothy in a bowl. Put breadcrumbs into a shallow dish. Dip one blossom at a time in the eggs, and then into the breadcrumbs, then gently place into the hot oil. Cook for roughly 3-4 minutes, turning once. Lay on a cloth or paper towel to drain.
AIOLI:
In a small bowl, place mayonnaise, finely grated lemon zest, 1-2 Tbsp fresh lemon juice, Dijon mustard, and minced garlic. Season with salt + ground pepper. Stir to combine.
Smear aioli on plate or platter, drizzle olive oil, place blossoms & garnish with basil.
Enjoy!
Save this post, download the recipe below, and make this weekend or anytime you are craving a filling (and beautiful) plant-based meal.
Recipe and images by guest contributor Ali Barkouras of Lyke Minded. Lyke Minded is a visual portrayal of a Mindful Lifestyle. Creating food, art, graphics + interiors for the lyke minded, this interactive portfolio showcases my ornate California aesthetic.
Follow Ali: @lyke_minded
