It’s never a bad time to revisit – and possible punch up and tweak – older recipes.

Back in 2016, I posted a BA-inspired version of their Ricotta-Stuffed Squash Blossoms. (Nowadays, B*n A*****t almost seems like a vile term, but that’s 2020 for ya. 😂 ) Many weeks ago, I was involved in a Twitter convo that rolled into the topic of squash blossoms, with a few of my followers encouraging me to bring this recipe back when I mentioned it. It inspired me!

I did like my previous recipe, and, in hindsight, the photos aren’t as bad as I thought they were at the time. Still, nothing like a little makeover!

First the journey to find squash blossoms was hard and arduous, with not as many vendors at my local farmers’ markets selling them as I thought they would. A grand journey to the Union Square Farmers’ Market yielded blossoms so big, I could stick half a hand into them! Still, I found them at one of the last stands I visited, so it was lucky that I got one of the two last pints they had.

After jumping back into that rhythmic tedium of gently cleaning each blossom, removing their stamens, and collecting any bugs inside of them and placing them gently outside of my bedroom window – I’m too damn kind! – a peace washed over me as I prepared to cook them up. Finally! My precious blossoms!

I tweaked my previous recipe and added in about two tablespoons of fresh chives and a 1/2 teaspoon of dried dill, and boy oh boy, did that punch up the flavor.

Another thing: Anyone that posts beautiful photos of ricotta-stuffed squash blossoms is a liar. I said what I said. Making these photogenic is impossible, no matter how hard I try. Please, share your witchcraft with me, fellow bloggers that have posted similar recipes. What do I have do to to join your coven? I’m down for anything. An. Y. THING. All that matters is that the crisp exists, the middle is creamy, and the chives bring it all home.

Be sure to get your fill of this recipe before the squash blossom season comes to an end!

Herbed Ricotta-Stuffed Squash Blossoms

(Makes 8 – 10 blossoms)

Ingredients:

• 8 – 10 squash blossoms, stamens removed (See Before We Get Started…)

Filling:

• 8 oz. ricotta
• 1 tablespoon Parmesan cheese, grated
• 2 tablespoons fresh herbs of choice, finely minced (For this reboot, I went with chives, as well as 1/2 teaspoon of dried herbs. But! You do you!)

Breading:

• 1 cup breadcrumbs, plain
• 2 large eggs, whisked
• 1/4 cup olive oil, for frying
• Salt & Pepper, to taste

Before We Get Started…

• The stamens must be removed from the blossoms prior to cooking. If we can mentally go back to our respective 4th grade sciences classes, the stamen, in laymen’s terms, is the part that sticks out in the center of the flower. To remove the stamens from your blossoms, take great care to spread the blossoms’ pedals apart, reach in with your thumb and forefinger, and gently pinch them out. If you choose to think that you’re emasculating them while listening to “Maneater” by Hall & Oates, by all means, do it! Gently rinse them with cold water for a moment, making sure to remove excess dirt or pollen. (Though, certainly, a little of each likely won’t kill ya.) Place them on a paper towel to drain; lightly pat dry with a paper towel or tea towel – if necessary – to remove excess moisture.

• If you don’t have a piping bag, use a plain ol’ resealable plastic bag. After filling the bag with the ricotta mixture, craft a piping tip by cutting off a small corner of the bag.

Directions:

1.) Prepare squash blossoms as mention in Before We Get Started…; set aside.

2.) In a large bowl, mix together ricotta, Parmesan, and herbs.

3.) Transfer the ricotta cheese mixture to a piping bag or resealable plastic bag. (See Before We Get Started...) Pipe mixture into cleaned squash blossoms.

4.) Heat olive oil in a large skillet over medium heat. While oil is heating, place breadcrumbs in a baking dish or bowl. Lightly beat eggs in another bowl. Dip blossoms in egg, then breadcrumbs, shaking off excess breadcrumbs.

5.) Gently place blossoms into oil and fry for two minutes. Carefully flip blossoms, then cook on the other side for an additional two minutes or until golden brown on both sides. Remove and drain on paper towels; season with salt.

6.) Eat while warm and ENJOY!