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Squash Blossoms with Lemon and Ricotta

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

  1. Line a sieve with a layer of cheesecloth and place it over a bowl.
  2. Slowly bring milk, cream, and salt to a rolling boil in a pot. Reduce to slow simmer stirring constantly.
  3. Add lemon juice and stir until curdles, about 2 minutes.
  4. Pour the mixture in the cheesecloth and sieve and allow to drain 1 hour.
  5. 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

  1. Make the pancake batter.
  2. Pipe the ricotta into the squash blossoms.
  3. Batter and fry at 360f until golden brown.
  4. Serve with aioli.