Stuffed Squash Flowers

 

This year our garden is loaded with squash flowers.   Our grandmother used to make them in a batter like a pan cake.  We really enjoyed them stuffed.  After making them many times, we like this recipe the best.

• 2 cloves garlic, minced 
• 3 T olive oil 
• 28 ozs crushed tomatoes 
• 1 T fresh thyme, chopped 
• 2 large basil leaves, chopped

Place the olive oil and garlic in a medium pan and cook over medium heat for two minutes.   Stir in the the tomatoes, thyme and basil in the pan and cook over medium heat for twenty minutes, stirring occasionally.

• 6 ozs ricotta 
• 6 ozs mozzarella 
• 6 ozs parmesan 
• 2 cloves garlic minced 
• 1 T parsley

Mix all ingredients in a bowl and place in a plastic zip bag.  Cut a corner of the bag just enough to stuff the blossoms.  Remove the piston and pipe the filling into the blossoms and twist the end to close.  Place the filled blossoms on a baking tray and set aside.

• ½ c flour
• 1/3 c parmesan 
• ½ t salt 
• ¾ c cold club soda 
• canola oil

Line a large dish with paper towels.

Place enough oil in a skillet for a one inch depth.  Heat to 375 degrees. 

Place the flour, parmesan, salt and club soda in a bowl and whisk.  Dip some of the blossoms in the batter and place right into the heated oil.  Do not over crowd the pan.  Turn after a couple minutes to brown both sides.  Drain a prepared dish.  Repeat until all blossoms are done.  Sprinkle with additional parmesan cheese and serve with tomato sauce.