STUFFED SQUASH BLOSSOMS
Source: Essence of Emeril
Yield: 2 entree portions or 4 appetizer portions

1 tablespoon olive oil
2 tablespoons each small diced red pepper, zucchini, shiitake mushrooms and onions
Salt and pepper
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
8 squash with blossoms intact
Oil for deep frying
Roasted Red Pepper Coulis (recipe follows)
Tempura Batter (recipe follows)

Heat the olive oil in a medium saute pan.

Add the diced vegetables and season with salt and pepper. Cook for 2 minutes.

In a bowl, combine the vegetables, cheeses and egg. Adjust the seasonings. Set aside.

Carefully clean the squash blossoms free of dirt and split the squash end in half lengthwise (not cutting it free from the blossom) to open it up for better cooking. Open the blossom end and divide the filling among the blossoms, closing the end back up after it has been stuffed.

Prepare the coulis and tempura batter.

ROASTED RED PEPPER COULIS:
1 pound red peppers, roasted, peeled, seeded and roughly chopped
1 tablespoon diced shallots
1/2 cup white wine
Salt and pepper

Cook all the ingredients in a large saute pan for 20 minutes and puree until smooth. Strain for a more refined sauce. Adjust the seasonings.

TEMPURA BATTER:
1 pound flour (3 cups)
1/2 pound cornstarch (1 1/2 cups)
2 tablespoons baking powder
1 tablespoon baking soda
1 teaspoon salt
2 eggs, beaten
1 cup ice cubes
Up to 1 1/2 cups club soda
1/4 cup flour for dredging

Combine all the dry ingredients in a bowl. With a whisk, work in the eggs, ice cubes and 1 cup of the club soda until you reach a thick, bubbly, pancake batter- like consistency.

Heat the oil for deep frying.

Carefully dredge the stuffed blossoms in 1/4 cup flour, shaking off the excess. Dip them individually into the batter, and into the fryer. Turn them gently as they fry. Fry until golden and hot in the middle, about 5 minutes.

Place atop the red pepper coulis and serve.