from Danielle Adams
1/2 small container of Ricotta Cheese
1/2 Medium Tomato – Chopped
Handful of Basil – Chopped
Little Bit of Diced Onion
Dash of Garlic Powder
Salt and Pepper to Taste
Trader Joe’s or Other Buttermilk Baking Mix
1/2 Cup Water
Enough Veggie Oil to fill about 1/2 of a Medium Sized Skillet/Pan
Make the batter and allow to sit for a bit. Combine all ingredients for the filling.
Fill the Squash Blossoms with the filling, make sure to close the tops of the blossoms after by either pressing them down in to the filling a bit or gently twisting them a bit. Preheat your pan on med-Hi heat.
Dip the blossoms in to the batter and make sure your pan is hot enough. Gently place the blossoms into the pan and cook them until golden brown on each side. I usually turn down the heat to medium at this point.- they cook very rapidly and you should only need to turn them once. I add a little extra salt, pepper and red chili pepper flakes on them after frying too!
P.S. I am a total throw it together and see how it turns out cook… so please let me know if you have any questions about how I made these!!!!