Serves : 6 people

Prep time : 20 minutes

Cook Time : 15 minutes

Ingredients :

• 12 each squash blossoms
• 1 cup farmer’s cheese or ricotta studded with herb of choice
• 2 cups buttermilk
• 1 farm egg
• 2 cups fritto flour

For Fritto Flour –

• 4 cups Wondra flour or rice flour
• 1 1/2 cups cornstarch
• 2 tablespoons powdered sugar
• 2 tablespoons Kosher salt
• 1 teaspoons cayenne
• 1 1/2 teaspoons black pepper, fresh ground

Instructions :

1. Pick the squash blossoms from your garden (“male blossom”) and check for bugs.
2. Remove the pollen on the inside of the flower.
3. Either drop a spoonful of cheese in the middle or if you are doing a large crowd, use a piping bag.
4. Close petals around the cheese.
5. Whisk buttermilk and egg together and place in tall glass.
6. Place fritto flour in a wide pie pan. 
7. Heat half canola oil and half olive oil in a heavy bottom pot to 330-340 degrees F. Don’t get it too hot or you will get a bitter taste from the olive oil. The oil should come up to half of the pot.
8. Next to it, have a sheet tray with a rack to lay finished squash blossoms.
9. Dip the flower holding the stem into the buttermilk and egg mix.
10. Lay in the fritto flour and sprinkle fritto flour over it until covered.
11. Place a couple at a time in the heated oil and fry until golden brown on each side.
12. Remove with a spider strainer or slotted spoon.
13. Let oil heat back up before you add more.
14. Sprinkle with sea salt and serve with charred corn salsa.

For Fritto Flour :

Sift ingredients together and store in a sealed container in a dry place.

Enjoy!