Ingredients
- 4 squash blossoms
- 3 ounces fresh ricotta
- 2 ounces grated parmigiano
- 4 anchovy fillets packed in oil
- 2 eggs
- 1 clove garlic
- Chopped parsley
- Flour
- Salt and freshly ground pepper
- Vegetable oil
How to Make It
- Trim the squash blossoms, removing the pistil from the flower.
- Prepare the filling by combining the parsley with the ricotta, 1 egg yolk and the parmigiano. Season with salt and pepper and mix well.
- Stuff the squash blossoms with the mixture and half of an anchovy fillet. Close the blossoms carefully to hold the filling inside.
- Beat the remaining eggs with a pinch of salt. Dredge the stuffed blossoms in flour, dip in the eggs, and fry in abundant hot oil until golden. Remove from the oil and drain on paper towels.
