- 3/4 cup ricotta cheese
- 2 tablespoons finely grated Parmesan cheese
- 5 slices prosciutto, finely chopped
- 8 squash blossoms
- 1/2 cup flour
- Kosher salt
- 3/4 cup seltzer, chilled
- Stir together ricotta, Parmesan cheese, and prosciutto.
- Carefully open each blossom and fill with 2 rounded teaspoonfuls of cheese filling, gently twisting end of blossom to enclose filling.
- Whisk together flour, a pinch of salt, and seltzer in a small bowl.
- Heat vegetable oil in a heavy high-sided pot until it reaches 375 degrees.
- Carefully dip flowers into the batter and add to the hot oil, frying in batches. Fry until golden and crisp, about 3 minutes. Drain on a baking sheet lined with paper towels.
- Sprinkle with salt while hot. Serve with tomato sauce.
- 2 tablespoons butter
- 3 green onions, sliced
- 12 squash blossoms, ends and pistols removed, divided
- Salt and pepper, to season
- 10 large eggs, beaten
- 2 ounces goat cheese, cut into rounds
- Heat oven to 375°F.
- Add butter to a large oven-proof, non-stick skillet over medium heat.
- Once hot, add green onions and 6 chopped squash blossoms and sauté until tender, about 2-3 minutes. Season with salt and pepper.
- Add eggs and slowly stir with a rubber spatula until the eggs begin to cook, about 2-3 minutes.
- Top with rounds of goat cheese and 6 whole blossoms, pressing lightly into the eggs. Cook for 15 minutes, until cooked through.
- 2 tablespoons olive oil
- 1/2 small red onion, chopped
- 2 cloves garlic, chopped
- 12 squash blossoms, stems and pistols removed, chopped
- 2 tablespoons cilantro, roughly chopped
- 3/4 cup shredded Monterey Jack cheese
- 2 (10-inch) flour tortillas
- Lime wedges, to garnish
- Heat olive oil in a large skillet over medium-high heat. Add onion and sauté until tender, about 3-4 minutes. Add garlic and sauté for 1 minute, until fragrant. Season with salt and pepper.
- Add squash blossoms and stir until softened, about 5 minutes. Turn off heat and stir in cilantro. Remove to a bowl.
- Evenly spread half the filling on each of the flour tortillas and top with cheese.
- Heat a large skillet over medium heat.
- Add 1 tablespoon butter. Once melted and foamy, add tortilla and cook open for about 1 minute, then fold down the top to make a half circle. Cook until cheese is melted and outside is golden and brown, flipping until evenly golden.
- Remove and repeat with second tortilla.
- Cut into wedges for serving.
- Serve with extra cilantro and limes.
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