After being nibbled on by birds and bunnies, my squash plants finally started taking off when most should be finishing up production. When you see more blossoms than maximum possible squash consumption, it is time for some stuffed squash blossoms! I had my doubts at first, but hot off the stove, these things so yummy!
1 cup ricotta cheese
.25 cup cream cheese
1 egg
8 squash blossoms
herbs, salt & pepper
.5 cup flour
.5 cup water
.25 cup olive oil
1. Clean blossoms carefully with a brush or paper towel. Combine the ricotta, cream cheese, egg, herbs, salt, and pepper in a mixing bowl. Put cheese mixture in a piping bag to make stuffing the blossoms easier and cleaner.
2. Heat oil in a small pot. Mix flour and water in a small mixing bowl to make fry batter. Stuff each blossom with one to two tablespoons of cheese filling. Gently twist the petals closed, dip in fry batter, then fry in oil. Fry for about two minutes and flip.
These are great by themselves, in a salad, or with pasta.
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