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summer’s greatest delicacy

lemon + mint ricotta stuffed squash blossoms
cooking time: 10 mins
prep time: 10 minutes

12 squash blossoms
3 tbsp coconut oil
sea salt

prosecco batter:
½ cup tapioca starch
½ tsp baking soda
1 tbsp gluten free flour
½ - ¾ cup prosecco/sparkling wine (or soda water)

heirloom tomato sauce
2 heirloom tomatoes (yellow, orange, or red varietal)
½ tbsp olive oil
1 clove garlic
4 basil leaves
¼ - ½ tsp sea salt

lemon + mint cashew ricotta

1. make cashew ricotta filling (click this link)
2. to make tomato sauce, place tomatoes, olive oil, garlic, basil + sea salt in food processor + pulse to a pureed texture. it’s ok to leave some chunks of tomato
3. to make batter, mix all ingredients (tapioca starch, baking soda, gluten free flour + prosecco) together to desired thickness, it should be pretty thin + smooth
4. stuff squash blossoms with cashew ricotta filling
5. heat medium skillet + add 1 tbsp of coconut oil + heat till smoking
6. dip stuffed squash blossoms in batter + place in skillet (cook 4 - 6 squash blossoms at a time). turning every minute to properly cook batter on all sides to a golden brown. remove blossoms from skillet + sprinkle with sea salt
7. repeat cooking with remaining squash blossoms
8. when all blossoms are cooked, serve warm with tomato sauce

**** if you eat cheese, you can substitute the cashews for whole ricotta

**** if you have a nut allergy, you can substitute the cashews for tofu

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