Summer Bounty Stuffed Squash Blossoms

• 12 cup all-purpose flour
• 14 cup cornstarch
• 12 teaspoon kosher salt
• 23 cup cold water
• 12 cup ricotta cheese
• 1 garlic clove, pressed
• 3 tablespoons sweet onions, minced
• 3 bell peppers, minced (sweet cayennes or about 2 T of any sweet pepper)
• 3 tablespoons fresh basil, julienned
• 14 teaspoon salt
• 14 teaspoon black pepper, fresh ground
• 6 squash blossoms, stamen removed if male & pistil removed if female, ends trimmed but left as a handle
• 12 quart peanut oil (or more)

1. Mix batter until just smooth & chill 30 minutes (up to 2 days if covered in the fridge).
2. Mix the stuffing lightly.
3. Trim the blossoms after rinsing under cold running water - dry upside down on a paper towel first.
4. Stuff blossoms with about 1/6 of the mix - try not to tear them when stuffing (be gentle!).
5. It's OK if they tear though - just batter that area well after squeezing the torn edges together - will do fine.
6. Heat oil at least 3 inches deep - a 2 quart saucepan is nice if not using a deep fat fryer.
7. Goal 350 - 375 degrees.
8. Dip the stuffed blossom in the chilled batter & put in oil blossom end down with the petals folded in over the filling.
9. Fry 2 at a time if using the saucepan - otherwise what your fryer will hold without dropping temp (mine will do 2 or 3 at a time).
10. fry until the petals turn a dark orange, slightly brown, at the tips - OK if they unfurl some - they are just crispier that way.
11. About 3 - 5 minutes a potload.
12. Remove from oil, drain & serve immediately with minced sweet pepper & julienned basil as a garnish.

flour, cornstarch, kosher salt, cold water, ricotta cheese, garlic, sweet onions, bell peppers, fresh basil, salt, black pepper, blossoms, peanut oil

Taken from www.food.com/recipe/summer-bounty-stuffed-squash-blossoms-432005 (may not work)