October 16, 2015

Squash Blossoms

October 16, 2015 {289/365} Squash Blossoms
These seasonal beauties are also delicious!

Recipe for Stuffed Squash Blossoms (Bon Appétit)

Ingredients for 4 servings: 
6 oz. ricotta 
2 oz. grated mozzarella 
2 tablespoons chopped chives 
Kosher salt and freshly ground black pepper 
8 squash blossoms, stamens removed 
1 cup plain dry breadcrumbs 
2 large eggs 
¼ cup olive oil 

Preparation: Mix together ricotta, mozzarella, and chives; season with salt and pepper. Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into squash blossoms. Place breadcrumbs in a baking dish. Lightly beat eggs in another dish. Heat oil in a large skillet over medium-high heat. Dip blossoms in egg, then breadcrumbs. Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt and pepper.