Crispy Squash Blossoms Filled With Pulled Pork And Ricotta
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
51
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Ricotta Cheese1 tsp
Salt2 cups
Bbq Sauce (your favorite)1 cup
Rice Vinegar1 large
Red Onion (coarsely chopped)2 cups
Water (cold)2 cups
Rice Flour1 tsp
Whole Black Peppercorns2 tsps
Honey3 cup
Extra-Virgin Olive OilDirections:
1
Place the ricotta in a strainer lined with cheesecloth over a bowl and let drain in the refrigerator for at least 2 hours
2
Discard liquid
3
Combine the strained ricotta and shredded pork in a bowl and season with salt and pepper
4
Fill each squash blossom with the pork-cheese mixture and twist the top of the blossom to secure the filling while frying
5
Fill a large, heavy saucepan halfway with oil and heat on the stove until the temperature reaches 360 degrees F
6
Dredge each filled squash blossom in the rice batter to coat completely
7
Fry the squash blossoms in batches until lightly golden brown, turning once
8
Drain on a plate lined with paper towels and sprinkle with salt
9
Drizzle some of the black pepper vinaigrette in the center of a serving plate and place 2 squash blossoms on top for each serving
10
Serve hot
11
Preheat oven to 300 degrees F
12
Place pork cubes in a medium roasting pan
13
Stir together the BBQ sauce, vinegar, and onion and then pour mixture over the pork and season with salt and pepper
14
Cover the pan with foil and cook in the oven for 3 1/2 to 4 hours or until the meat is fork tender
15
Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces
16
Whisk together water and flour until smooth and season with salt
17
Let sit 10 minutes before using
18
Combine vinegar, mustard, salt, pepper, and honey in a blender
19
With the machine running, slowly add the oil until emulsified