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 :

Pick the squash blossoms from your garden (“male blossom”) and check for bugs
Remove the pollen on the inside of the flower
Either drop a spoonful of cheese in the middle or if you are doing a large crowd use a piping bag it is faster
Close petals around the cheese
Whisk buttermilk and egg together and place in tall glass
Place fritto flour in a wide pie pan.
Heat half canola oil and half olive oil in a heavy bottom pot to 330-340F don’t get it too hot or you get a bitter taste from the olive oil
The oil should come up to half of the pot
Next to it have a sheet tray with a rack to lay finished squash blossoms
Optional a tray with paper towels layered up to soak up oil
Dip the flower holding the stem into the buttermilk and egg mix
Then lay in the fritto flour and sprinkle fritto flour over it until covered
Place on a plate and wait for oil
A couple at a time and fry until golden brown on each side
Remove with a spider strainer or slotted spoon
Let oil heat back up before you add more
Sprinkle with sea salt and serve with charred corn salsa enjoy

For Fritto Flour :

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