almond ricotta summer squash blossoms
(GF, dairy-free)

Ingredients

For the filling:

  • 8-10 squash blossoms

  • 1 cup of almond ricotta

  • 1 egg

  • 2-3 anchovy fillets, finely chopped

  • 4-5 leaves of sage

  • 1/2 teaspoon of nutmeg

  • 1/2 teaspoon of himalyan salt

  • Freshly ground black pepper

For the batter:

  • 1 cup water mixed with 1/2 teaspoon of baking soda

  • 1 cup rice flour

Directions

  1. Combine all the filling ingredients: almond ricotta, egg, nutmeg, sage and anchovy. Season lightly with salt and pepper. Whisk everything until it’s well mixed.

  2. Make the batter and whisk rice flour and water. Set aside.

  3. Fill each squash blossom with about 1 tablespoon of ricotta mixture. Gently close blossom and dip in batter, allowing excess to drip off.

  4. Preheat a pan with lots of olive oil (1/ 2 cup olive oil or more)

  5. Carefully place each prepared blossoms in hot oil. Cook 3-4 minutes per side until they are golden. Remove with a spatula.

  6. Serve immediately on a plate with some parsley pesto and decorate with some microgreens and edible flowers.