The story behind this recipe starts in Cuba. Our founders, Manny and Terry, are third generation farmers and first generation Americans. When Manny's grandmother came to the United States, one of the precious possessions she brought with her were cuban squash seeds from the farm.
Year later, after his grandmother passed, Manny's mother found a folded napkin among her belongings. In it, she found a handful of the cuban squash seeds carried by Manny's grandmother from Cuba to Florida. This season, we planted some of those seeds and have been delighted with the beautiful blossoms and cuban squash that's grown from them.
After a long, hot day at the farm just a few weeks ago, we harvested squash blossoms and fried them up for our team. Below is the simple recipe we followed. We hope you enjoy some of these delicious treats with your favorite people after a long day just like we did.
We grabbed this recipe online after Terry pulled these together with her own version of fried, stuffed squash blossoms. In her version, she used corn masa instead of breadcrumbs.
6 ounces ricotta
2 ounces grated mozzarella
2 tablespoons chopped chives
Kosher salt and freshly ground black pepper
8 squash blossoms, stamens removed
2 cup plain dry breadcrumbs
2 large eggs
1/4 cup olive oil
Mix ricotta, mozzarella, and chives; season with salt and pepper. Transfer to a piping bag or resealable plastic bag (cut tip).
Step 2: Pipe into squash blossoms. Place breadcrumbs in a baking dish. Lightly beat eggs in another dish.
Heat oil in a large skillet over medium-high heat. Dip blossoms in egg, then breadcrumbs. Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.
The full recipe can be found at: https://www.bonappetit.com/recipe/ricotta-stuffed-squash-blossoms