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Squash blossoms stuffed with ricotta and anchovies, fried until crispy. This fresh mediterranean dish is a protein-rich family appetizer that celebrates Italian summer produce.
Gently rinse the squash blossoms and pat them dry, carefully removing stamens without tearing the petals.
In a small bowl, combine ricotta with salt and black pepper, mixing just until smooth and creamy.
Slice each anchovy fillet in half lengthwise and gently stuff each blossom with a spoonful of ricotta mixture and one anchovy strip; twist the petals closed lightly.
Beat the eggs in a shallow bowl. Dredge each stuffed blossom in flour, then dip in beaten egg to coat evenly.
Heat olive oil over medium-high heat (350°F) in a large skillet. Fry stuffed blossoms in batches, turning once, until crisp and golden—about 2 minutes per side. Drain on paper towels and serve hot.
