Stuffed Squash Blossoms

Recipe and image generously provided by Pamela Castillo and Steve Krauss

Ingredients

• Squash Blossoms- Male squash flowers, without the squash attached, are better than female flowers for this recipe but both will work. Makes about 12 – 15 flowers, depending on the size.
• 1 cup ricotta cheese
• 1/3 cup shredded parmesan
• red pepper flakes
• 1 tbs chopped fresh herbs (I use thyme, oregano and dash of rosemary – but don’t over herb the cheese)
• 1 egg
• ½ cup flower
• olive oil to fry with
• salt & pepper to taste

In a mixing bowl, mix the ricotta, parmesan, red pepper flakes and fresh herbs.

Delicately fill each flower with the cheese mixture.

Heat a pan with about 3/4″ of olive oil.

Whisk an egg in a bowl to blend the yolk and white evenly. Dip the filled flowers in the egg, then coat evenly with some flour. Shake excess flour off.

Immediately fry the flowers in the olive oil until light brown, taking care not to crowd the pan. Let rest on a couple of paper towels to absorb the extra oil.

Salt liberally, and serve immediately – perhaps dipping them in a little marinara sauce!