Basil Stuffed Squash BlossomsVeggies: Squash Blossoms
6-9 squash blossoms
1/4 cup ricotta
1/4 cup grated Parmesan
1 tablespoon melted butter
1/4 cup basil leaves, finely chopped
salt and pepper
Combine the ricotta, parmesan, butter, and basil. Taste and season with salt and pepper. Lightly beat the egg then add about 1/3 of the egg to the cheese mixture.
Check the blossom for any bugs. If they were picked early in the morning there is much less of a chance of bugs. Place the cheese mixture in a small ziplock bag and cut out a small corner of the bag. Carefully pipe the cheese mixture into each squash blossom then close the petals around the stuffing.
Lightly coat each blossom in the remaining egg and then in flour. Heat olive oil in a cast iron skillet and fry the blossoms until well browned. Drain on paper towels and serve with a light sprinkling of salt.
Recipe from http://www.themostlyvegetablekitchen.com
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