Michael Symon's Stuffed Squash Blossoms | Symon's Dinners Cooking Out

Fried squash blossoms stuffed with creamy ricotta are a dream! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/340Y29K Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Stuffed Squash Blossoms RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 20 min Active: 20 min Yield: 4 servings Ingredients Neutral oil like canola, for frying 1 cup whole-milk ricotta 2 tablespoons finely chopped fresh flat-leaf parsley Zest of 1 lemon Kosher salt and freshly ground black pepper 12 zucchini blossoms 1/2 cup all-purpose flour 2 large eggs, beaten Sea salt, for seasoning Directions Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat about 4 inches of oil in a large Dutch oven or heavy-bottomed pot over direct heat until it reaches 350 degrees F. Combine the ricotta, parsley and lemon zest in a large bowl. Season with salt and pepper. Place a tablespoon of the filling into each zucchini blossom, sealing them by bringing the petals up around the filling and giving them a little twist. Season the flour with salt and pepper, then dredge the blossoms first in the flour, then in the eggs and then again in the flour, being sure to shake off any excess flour. Working in batches if needed, carefully drop the blossoms into the oil. (Make sure not to overcrowd the pan.) Cook until golden brown and crisp, 2 to 3 minutes. Remove the blossoms to a paper towel-lined baking sheet and season lightly with sea salt. Serve immediately. (Alternatively, you can fry the blossoms over medium-high heat on a stovetop.) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #SymonsDinnersCookingOut #MichaelSymon #FoodNetwork #StuffedSquashBlossoms Michael Symon's Stuffed Squash Blossoms | Symon's Dinners Cooking Out | Food Network https://youtu.be/RGv_tThcWZs