Peroni Battered Fried Squash Blossoms - Orlando Foods

Peroni Battered Fried Squash Blossoms

Crispy, golden fried squash blossoms filled with creamy ricotta and coated in a light Peroni beer batter. Served with a spicy Calabrese aïoli and fresh lemon for the perfect Italian summer appetizer.

Peroni Battered Fried Squash Blossoms

Ingredients

Squash Blossoms

5 squash blossoms — cleaned, trimmed, and stamens or pistils removed
Ricotta cheese — fill each blossom with approximately 1.5 oz, using a pastry bag

Aïoli

6 cups mayonnaise
3 cups ketchup
½ tablespoon horseradish
1 teaspoon cayenne or Calabrese pepper

Method: Whisk all ingredients together until smooth. Set aside.

Beer Batter

2 quarts Peroni beer
4 cups Caputo Blue 00 flour
½ teaspoon salt (optional)
⅒ teaspoon black pepper (optional)

Method: Whisk all ingredients together until well combined. Set aside.

Instructions:

Frying Instructions

Carefully dip the filled squash blossoms into the beer batter. Set aside.

2. Heat Frienn by Olitalia frying oil to 350–375°F (175–190°C) in a deep fryer or heavy pot.

3. Gently place the battered squash blossoms into the hot oil.

4. Fry until golden brown.

5. Using a spider strainer, remove the blossoms and allow excess oil to drain.

6. Season lightly with fine sea salt and black pepper.

7. Plate and serve with a lemon wedge and a side of aïoli.

Bon Appetito!

Meet the chef

Learn More About Tony

Meet the chef

Learn More About Tony

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