The farmer’s market in Northport is open. There are so many wonderful farmers and local vendors. Zucchini blossoms are one of my favorite finds and every year I make these cashew ricotta cheese stuffed blossoms served with my saffron blossom sauce.
Stuffed Zucchini Blossoms
1/2 cup flour
1/2 cup sparkling water
1/4 teaspoon salt
6 squash blossoms
Safflower oil
Cashew Ricotta
1/2 cup cashews, soaked overnight, processed and drained
1 teaspoon lemon juice
Garlic powder
S and P
Soak the cashews overnight. Drain and process with 1/2 cup water. Place the mixture into a strainer (with a very small mesh) to drain the excess water.
In a mixing bowl, whisk together the flour, sparkling water, and salt. Set aside.
Season the cashew ricotta with garlic powder, lemon juice, salt and pepper.
Delicately open the squash blossom and spoon in the cashew cheese. Twist the petals to keep them closed.
Pour 2″ of oil into a deep pot and let it get good and hot.
Dip the blossoms into the batter and let any excess drip off. Drop into the oil and fry for 1 to 2 minutes until golden. Drain them on a paper towel.
Saffron Blossom Sauce
1/2 red onion
6 zucchini blossoms
1 pinch saffron threads + 1 tablespoon warm water
2 cups water
1/2 cup white wine
Olive oil
Salt
1 handful fresh parsley
1 teaspoon arrowroot powder
Heat olive oil in a saucepan sauté the onion.
Pinch the saffron threads to break them up and cover with tablespoon of warm water to steep.
Cut off the green stem and chop up the zucchini blossoms. Add to the pan along with the saffron threads/water, water and wine. Simmer until fragrant.
Pour ingredients into the blender and process. Pour back into the pan. Chop the parsley and add into the pan along with the arrowroot. Whisk together until thick.
Serve blossoms with sauce. Enjoy!