Pancake battered squash blossoms with fresh ricotta and lemon.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Fruits from Chile and FOH.
Ricotta
INGREDIENTS
- 2 qts. Whole milk
- 1 cup Heavy cream
- ½ tsp. Salt
- 3 tbsp. Fresh lemon juice
- 1 tbsp. Lemon zest
- 1 tsp. Herb de provence
METHOD
- Line a sieve with a layer of cheesecloth and place it over a bowl.
- Slowly bring milk, cream, and salt to a rolling boil in a pot. Reduce to slow simmer stirring constantly.
- Add lemon juice and stir until curdles, about 2 minutes.
- Pour the mixture in the cheesecloth and sieve and allow to drain 1 hour.
- Chill the ricotta. Toss with 1 tbsp lemon zest and 1 tsp of herbs de provence.
Squash Blossom
INGREDIENTS
- Pancake mix
- 6 ea. Squash blossoms
- Ricotta mixture
METHOD
- Make the pancake batter.
- Pipe the ricotta into the squash blossoms.
- Batter and fry at 360f until golden brown.
- Serve with aioli.
