Recipes

Serves 12-24

Ingredients:

• 15-20 squash blossoms
• 15 oz whole milk ricotta cheese
• 1 egg
• ¼ cup dill, chopped
• 4 garlic cloves, grated
• 2 teaspoons Aleppo pepper
• Zest from one lemon
• 1 can Ekone Smoked Salmon
• ½ cup Vegetable oil
• 1 cup flour
• 2.5 cups soda water
• 1 teaspoons lake salt

Ingredients:

1. Remove the stamen or pistol from each flower and set aside.
2. In a food processor pulse the ricotta, egg, garlic, zest, and Ekone Smoked Salmon until smooth and all of the salmon has broken up into the mixture.
3. Using a piping bag, carefully open each blossom and pipe ricotta filling into every blossom until they’re filled just below where their petals separate, and set aside.
4. Meanwhile, whisk the flour into the soda water in a medium-sized bowl so that all of the flour is absorbed and no chunks remain and heat oil in a nonstick pan over medium-high heat.
5. Carefully dip a stuffed blossom into your batter and twirl the stem between your pointer finger and thumb so that the flower is coated on every side with batter.
6. Gently place blossom into the hot oil as you repeat the process with all of the squash blossoms.
7. Using tong, flip each blossom over after two minutes and remove from the pan once fried on each side.
8. Allow to sweat and cool on a paper towel for five minutes before finishing with flake salt and serving.