Low Sodium Ricotta-Stuffed Squash Blossoms

Total time35 min

Prep time20 min

Cook time15 min

Low Sodium Ricotta-Stuffed Squash Blossoms

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Ingredients

4 servings

For the filling

12 squash blossoms, stamens removed, gently rinsed and patted dry
Summer Squash Squash Yellow Organic Yellow Squash Yellow Crookneck Squash Organic Yellow Crookneck Squash
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1 cup whole-milk ricotta
2 tbsp fresh basil, finely chopped
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the batter

¾ cup rice flour
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup cold sparkling water

For frying

⅓ cup olive oil, for frying

For serving

flaky sea salt, for finishing (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a mixing bowl, stir together the ricotta, basil, chives, parsley, and 1/4 tsp fine sea salt until evenly combined and smooth.
2
Transfer the filling to a pastry bag or a zip-top bag with one corner snipped off. Gently open each squash blossom and pipe about 1 tablespoon of filling inside, stopping about 1/2 inch from the tip. Twist the petal tips together to seal. Set the filled blossoms on a plate in a single layer.

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