SQUASH BLOSSOMS STUFFED WITH CHEESE AND HERBS
4 servings
Serve these with a light tomato sauce beneath them. To bake, leave the stuffed blossoms uncoated, lay them side by side in a greased baking dish, and place in a 350°F oven until heated through, about 20 minutes.
Remove the pistils, leaving the stems on:
- 12 large squash blossoms
Combine in a small bowl:
- ¾ cup fresh goat cheese, ricotta, or shredded mozzarella or Monterey Jack (3 ounces)
- ½ cup grated Parmesan (2 ounces)
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil or 2 teaspoons chopped thyme
- 1 garlic clove, minced
- ¼ teaspoon salt
- Black pepper to taste
Carefully open the petals of each blossom and stuff with about 1 tablespoon of the mixture. Twist the tops of the petals together. Dip the blossoms one at a time into:
- 1 large egg, lightly beaten
Then coat with:
- Flour
Shake off any excess. Heat in a medium skillet over medium heat:
- ½ inch olive oil
Fry the blossoms 3 or 4 at a time, turning occasionally, until golden, 2 to 4 minutes. Drain briefly on paper towels. Serve right away.