Monaco-style Stuffed Squash Blossoms (Fleurs de courge farcies à la monégasque)

Fleurs de courge farcies à la monégasque, or Monaco-style Stuffed Squash Blossoms, is a delightful dish from Monégasque cuisine. This recipe combines the delicate flavors of squash blossoms with a savory filling, creating a unique and delicious dish.

Monaco-style Stuffed Squash Blossoms (Fleurs de courge farcies à la monégasque)

Ingredients

  • 12 fresh squash blossoms
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions

  1. Prepare the filling by combining ricotta cheese, Parmesan cheese, chopped basil, and beaten egg in a bowl. Season with salt and pepper.
  2. Gently open each squash blossom and remove the stamen inside.
  3. Stuff each blossom with the cheese filling, then twist the petals to enclose the filling.
  4. In separate bowls, place the flour, milk, and breadcrumbs.
  5. Dip each stuffed blossom in the flour, then the milk, and finally the breadcrumbs, ensuring they are fully coated.
  6. Heat vegetable oil in a pan over medium heat. Fry the stuffed blossoms until golden brown, about 2-3 minutes per side.
  7. Remove the blossoms from the oil and place them on a paper towel to drain excess oil.
  8. Serve the fleurs de courge farcies hot, garnished with fresh basil leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
12g
Protein
8g
Fat
9g

Supplies

Frying pan Mixing bowls Whisk Slotted spoon

Tools

Knife Cutting board

Serving suggestions

Serve the fleurs de courge farcies as an elegant appetizer for a dinner party or as a unique addition to a summer brunch.

Tips & tricks

For a lighter version, the stuffed blossoms can also be baked in the oven until crispy.

Cost

$10