Michael Schwartz

Squash Blossom


14 each zucchini blossoms, pistils removed

1 cup ricotta
2 cup shredded mozzarella
1/4 cup heavy cream
1 lemon zested
1 tbl truffle oil
2 tbl basil chidfonade
2 tbh salt

Black pepper Aioli
1 cup mayonnaise
2 tbl black pepper
1 lemon juiced

Tempura batter
1&1/2 cup ap flour
1 cup corn starch
12oz sparkling water

32 oz vegetable oil
1 small piece pecorino cheese


To make the filling, zest the lemon and mix with rest of ingredients in bowl until completely combined. Place filling in piping bag and set aside.

For the aioli, add all ingredients to mixing bowl stir to combine and set aside.

For the tempura batter, mix together flour and corn starch. Slowly add in the soda water until you get a crepe batter consistency. Should be thin enough to coat the back of a spoon.

To assemble
After pistils are removed from zucchini blossom fill them with the ricotta and mozzarella mixture. Do this until all the blossoms are filled. Once filled dredge the flowers in some corn starch and shake off any excess. Dip the dredged flowers in the tempura batter and slowly drop into cooking oil that has been heated to 375 degrees Fahrenheit. Fry until golden brown, season with salt while still hot.

To serve
Place a nice dollop of the aioli on the base of a plate. Lay the fried blossoms on aioli and grate cheese over the top of the blossoms and enjoy.

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