Squash blossoms are fragile and worth the trouble. A light tempura batter keeps them delicate, and whole shiso leaves fried alongside turn glassy and crisp.

Ingredients

  • 12 HyperLocal Squash Blossoms
  • 8 HyperLocal Shiso Leaves
  • 1 cup whole-milk ricotta
  • 1/4 cup grated parmesan
  • Zest of 1 lemon, plus wedges to serve
  • 1 cup all-purpose flour
  • 1 cup ice-cold sparkling water
  • Neutral oil for frying
  • Flaky salt

Method

  1. Mix the ricotta, parmesan, lemon zest and a pinch of salt. Gently open each blossom, remove the stamen and pipe or spoon in a tablespoon of filling. Twist the petals closed.
  2. Heat 2 inches of oil to 350°F. Whisk the flour and sparkling water together loosely; lumps are fine.
  3. Dip the blossoms in batter, letting the excess run off, and fry in batches 2 to 3 minutes until pale gold. Drain on a rack and salt immediately.
  4. Dip the shiso leaves in batter on one side only and fry 30 seconds until crisp. Plate the blossoms with the shiso leaves and lemon wedges.

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