Crispy Squash Blossoms

Name: Crispy Squash Blossoms
Yield: Serves 6
Ingredients: 2 tablespoons canola oil; 1 (2-pound) boneless pork butt; Kosher salt and freshly ground black pepper; 1 large red onion, coarsely chopped; 1 cup Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce; 2 1/2 cups chicken stock, homemade (page 240) or store-bought; 1/4 cup rice wine vinegar; 1 1/2 cups ricotta cheese; Kosher salt and freshly ground black pepper; 18 squash blossoms; 1 quart canola oil; 2 cups rice flour; Black Pepper Vinaigrette (recipe follows); 1/3 cup rice wine vinegar; 2 heaping tablespoons Dijon mustard; 1/2 teaspoon kosher salt; 1 teaspoon coarsely ground black pepper; 1 tablespoon honey; 3/4 cup extra virgin olive oil; (makes about 1 1/4 cups)

December 14, 2011

Squash blossoms are a spring delicacy. Coated in rice batter and panfried, they become light, crisp envelopes for a savory mixture of tender shreds of pork braised in barbecue sauce and creamy ricotta cheese. The sharp bite of black pepper is mellowed with honey in a vinaigrette that brightens each sumptuous bite.

Recipe notes

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