Courgette Favorites :: Stuffed Squash Blossoms


Carrying on with the zucchini theme in the kitchen, I must share one of my absolute favorite things to do with the garden goods, specifically the blossoms from the squash plants.  They’re not the healthiest little treats to make with your garden produce, but a treat indeed, and a good use for the blossoms.

I pluck my squash blossoms and when I have at least a dozen good ones, I fill them with a ricotta-mozzerella cheesy goodness, roll them in flour, egg, and bread crumbs, and pan fry them.  If you have zucchini blossoms in your garden and never end up eating them, and stumble upon this blog post, you’ve got to try it!  They’re even better with a little marinara to dip them in, but I usually am so eager to eat them I don’t bother with heating up the sauce.  =)



::Stuffed Squash Blossoms::

1/2 c. cream cheese, softened
1 c. ricotta cheese
3/4 – 1 c. mozzarella, grated
1/4 c. parmesan, grated (optional)
1 egg yolk, (optional)
1 T. fresh basil, chopped
pinch of s+p

In a mixing bowl, beat together the cream cheese, ricotta, egg yolk, basil, s+p, and stir in the mozzarella and parmesan.  Use a pastry bag or a quart size ziplock bag, folding the top of the bag over your fingers and spoon in the cheese filling.  Cut the point off the ziplock to squeeze the filling into the blossoms.  (The cheese filling can be any combination of cheeses you like, even using just ricotta and mozzarella works well).

Carefully hold the blossom and pry it open on one end, squeeze the cheese into the blossom.  Have three bowls ready, one with flour, one with 1-2 eggs lightly beaten eggs, and the other with bread crumbs.  (Can always add in a handful of grated parm in w/ the bread crumbs).

Toss the stuffed blossoms lightly in the flour, then the egg, then bread crumbs, one at a time.  When they’re all coated, set in a hot pan evenly coated with olive oil/canola oil.  Let sizzle and get golden brown on all sides, turning carefully every two-ish minutes.  Remove from pan when golden and crisped on all sides.

Enjoy!  And let me know if you have made these before, or if you’re going to give it a try.  =)

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