Stuffed Squash Blossoms

June 3, 2007

Stuffed Squash Blossoms

Adapted from

Mix equal parts of ricotta and cottage cheese with a clove of fresh garlic (minced). Add fresh herbs such as basil or summer savory or lemon thyme. Chopped bell pepper, black olives and some grated natural cheddar are optional.

Fill blossoms with mixture and pull petals forward to close blossom and twist lightly. Mix a beaten egg with some milk.

Roll blossoms in mixture and then in fine sourdough bread crumbs or corn meal.

Fry breaded blossoms lightly in olive or canola oil. Serve as soon as squash buds are al dente. Serve on a bed of mixed rices.

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