Friday's Fave Foods---Pan-Fried Stuffed Squash Blossoms

I am still on a West Coast roll, so I'm just going with that. Have you ever heard of Chez Panisse? It's a cafe and restaurant in Berkley California that was founded by Alice Waters in the 1970's. Considered the birth place of California Cuisine, and started the national movement in the food industry of using only fresh and local ingredients, blending for optimal taste and creativity. There were and are many restaurants in the Bay Area that grew out of this entire concept. For four years, I worked at one of these, and that is the first time I saw squash blossoms being used as food...it was awesome! Warning: this recipe is time and labor intensive (but totally worth it if you are in the mood).

Pan-Fried Stuffed Squash Blossoms---Chez Panisse Cafe

12 squash blossoms with stems

1 cup of Ricotta Filling*

olive or peanut oil for frying

salt and pepper

flour

fine cornmeal

2 eggs, lightly beaten

Trim the stems to 3" and brush the blossoms clean. Using a pastry bag, stuff each flower with about 2 1/2 tsp. of the ricotta filling, twisting blossom closed after filling. Into a wide cast iron pan, pour 2" of oil, and heat to 375 degrees. Roll each blossom in a seasoned mixture of flour and corn meal; then dip into beaten egg mixture, and again briefly into flour mixture. Fry 2 to 3 minutes on each side until golden. Drain on paper towels, sprinkle with salt and pepper.

*Ricotta Filling

1/2 lb. of ricotta

1/4 cup of grated Parmigiano-Reggiano cheese

salt and pepper

pinch of cayenne

2 TBLS of chopped mixed herbs; basil, marjoram, thyme, and parsley (fresh)

1 egg, lightly beaten

Mix all ingredients except egg; taste for seasoning, add egg, mix again.

Notes: I always think of this as the West Coast version of fried green tomatoes! Also, check out the artwork of David Lance Goines. His work is very distinctive, and collectible!