16 squash blossoms
1/2 pounds roma tomatoes, cored and coarsely chopped
1 1/2 cups ricotta cheese
1 egg yolk
1/2 cup italian fontina cheese, grated
1 teaspoon lemon zest
1/4 cup italian parsley
10 garlic cloves, finely chopped
1 cup of flour
1 tablespoon cornstarch
1/4 cup apple cider vinegar
1 1/2 cups of seltzer water
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons sugar
2 bay leaves
2 tablespoons extra virgin olive oil
salt, pepper, sugar to taste
pinch of red pepper flakes
canola oil for frying
In a small saucepan heat olive oil, cook 2 garlic cloves until softened. Combine tomatoes, sugar, vinegar, cumin, cinnamon and bay leaves. Bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 30 minutes.
Heat canola oil to 375 degrees.
Meanwhile in a food processor mix ricotta cheese with egg yolk, grated cheese, 4 garlic cloves, lemon zest and parsley. Season to taste. Transfer to a piping bag. Gently open each blossom and pipe in filling. Twist the end to close. Refrigerate.
Combine flour, cornstarch and seltzer. Season to taste. Dip stuffed blossoms in batter and fry until golden. Serve with tomato sauce.