Merry Edwards Wines

Matt's Stuffed Squash Blossoms — Listed Below these fields

Matt's Stuffed Squash Blossoms

Pairs Well With



1 cup whole-milk ricotta (preferably fresh)
1 large egg yolk
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons toasted pine nuts, finely chopped
1/3 cup grated Parmigiano-Reggiano
1/8 teaspoon each Alea salt and black pepper
16 to 20 large zucchini squash blossoms


Stir together ricotta, yolk, mint, basil, pine nuts, Parmigiano-Reggiano, and salt and pepper.
Carefully open each blossom and fill with about 2 rounded teaspoons of ricotta filling, gently twisting the end of each blossom to enclose filling. (You might have filling left over.)



½ cup plus 1 tablespoon all-purpose flour
1/3 cup grated Parmigiano-Reggiano
¾ cup chilled beer
1/8 teaspoon Alea salt
About 3 cups peanut oil for frying


Whisk together flour, remaining 1/3 cup Parmigiano-Reggiano, salt and beer in a small bowl.
Heat about 1½ inches of oil to 375°F in a 10-inch heavy skillet (too little oil and the blossoms will stick to the bottom of the pan). Dip 4-6 blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms in turn, returning oil to 375°F between batches. Season with salt. Serve singly as an appetizer or three as a side dish.

When Merry and Ken's son Matt Coopersmith was visiting recently, he decided to take advantage of the proliferation of squash blossoms in their garden by creating this new recipe. He is brewing his own beer now, so the inclusion of this ingredient was a must. It was paired with his dad’s famous ribs and Klopp Ranch Pinot for a Fourth of July weekend family gathering.