Squash Blossoms Stuffed With Cheese And Herbs

Let's Cook

1. Step 1.

   Remove the pistils, leaving the stems on: 12 large squash blossoms

2. Step 2.

   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

3. Step 3.

   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

4. Step 4.

   Then coat with: Flour

5. Step 5.

   Shake off any excess. Heat in a medium skillet over medium heat: ½ inch olive oil

6. Step 6.

   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.