Nickel Allergy Friendly Ricotta-Stuffed Squash Blossoms

Total time35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp fine sea salt

For the batter

¾ cup rice flour
½ tsp fine sea salt
¾ cup cold sparkling water

For frying

⅓ cup olive oil, for frying

For serving

flaky sea salt, for finishing (optional)

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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