New Mexico’s Hatch chiles are in season (August to September) and I’m finding fun ways to add a fresh, savory kick to all my dishes right now. Another short-season summer treat is squash blossoms—I get prime picks of both ingredients at my local Gelson’s Supermarkets. The über flavorful Melissa’s Produce hatch chiles are on spotlight with roasting days at select Gelson’s locations.
If you haven’t experienced Gelson’s visiting during a roasting day is the perfect opportunity. And by experience, I mean I’ve never been on a first-name basis with an entire supermarket staff who are genuine, knowledgable and eager to help. I can’t tell you how many amazing culinary discoveries I’ve made thanks to their staff cluing me in. The quality of its specialty products are bar none—to the point that my family prefers home-cooked meals over some Michelin rated restaurants.
Naturally, my first instinct when I got home from the market was to add some finely chopped, fresh Hatch chiles to my signature Ricotta, Pecorino Romano and goat cheese squash blossom stuffing. The results were delicious. If you can get your hands on these two late-summer short-season gourmet ingredients this recipe is a party pleaser worth trying—even if it’s for a party of…you!
I’ve added a playlist of songs I’m listening to right now and you can enjoy them while you try this recipe by clicking on the Summer Playlist image below. Enjoy!
Love,
LH
Photography by Aaron R. Thomas.
- 1 cup whole-milk ricotta (preferably fresh)
- 3 ounces garlic herb goat cheese, crumbled
- 1/3 cup grated Pecorino Romano
- 1 tablespoon Santa Maria Seasoning plus extra for batter and seasoning
- 1 or 2 fresh Hatch chiles finely chopped or 1-2 tablespoons of canned green chile
- 1 large egg yolk
- 12 to 16 large zucchini squash blossoms
- 1 cup all-purpose flour
- Another 1/3 cup grated Pecorino Romano for batter
- 1 cup sparkling water
- About 3 cups coconut oil for frying
- 1 jar Rao’s Marinara sauce, or any other marinara sauce
- Mix first six ingredients in a bowl to form stuffing.
- Carefully open each squash blossom and fill with about 2 rounded teaspoon of cheese filling, gently twisting end of blossom to enclose filling.
- Pour coconut oil 2-3 inches deep in a 10-inch heavy skillet and heat to 375°F for frying.
- In a bowl whisk together flour, remaining 1/3 cup Pecorino Romano, a healthy shake of Santa Maria Seasoning, and sparking water.
- Working in batches of 4-5 blossoms (or as many as you can fit in your skillet), dip in batter to coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with Santa Maria Seasoning. Serve with warm marinara sauce.
