Squash Blossoms Stuffed with Ricotta recipes

Squash Blossoms Stuffed with Ricotta recipes
14 Ingredients
  • 1 garlic clove, minced
  • 1/4 teaspoon hot red pepper flakes
  • 2 tablespoons olive oil
  • 1 1/2 pound plum tomatoes, finely chopped
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 1 cup whole-milk ricotta (preferably fresh)
  • 1 large egg yolk
  • 1/4 cup finely chopped mint
  • 2/3 cup grated Parmigiano-Reggiano, divided
  • 12 to 16 large zucchini squash blossoms
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 3/4 cup chilled seltzer or club soda
  • About 3 cups vegetable oil for frying
Nutrition
795
40% daily value
4 servings
                                       
                                            low-​carb, vegetarian
     

Fat

109% 71

Saturated

64% 13

Trans

- 0

Monounsaturated

- 45

Polyunsaturated

- 10

Carbs

8% 24

Carbs (net)

- 21

Fiber

12% 3

Sugars

- 5

Sugars, added

- 1

Protein

36% 18

Cholesterol

30% 91

Sodium

14% 335

Calcium

40% 395

Magnesium

11% 44

Potassium

12% 553

Iron

14% 3

Zinc

17% 2

Phosphorus

45% 313

Vitamin A

25% 222

Vitamin C

29% 26

Thiamin (B1)

19% 0

Riboflavin (B2)

26% 0

Niacin (B3)

14% 2

Vitamin B6

17% 0

Folate equivalent (total)

25% 102

Folate (food)

- 56

Folic acid

- 27

Vitamin B12

22% 1

Vitamin D

127% 19

Vitamin E

87% 13

Vitamin K

16% 19

Sugar alcohols

- 0

Water

- 301
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