Stuffed squash blossoms

24 servings

Ingredients

Quantity Ingredient
24 Squash blossoms (see important note)
3 ounces Cream cheese
1 Egg yolk
1 tablespoon Sour cream or yogurt
⅓ cup Hard cheese, (see below) grated
3 tablespoons Parmesan cheese; grated
2 tablespoons Green onions or chives chopped
Flour
2 Eggs
Salt; to taste
Oil; for frying

Directions

Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 NOTE: USE ONLY FLOWERS IF YOU HAVE NOT USED INSECTICIDES IN YOUR PLANTING AREA.

Select and pick the blossoms in the early morning before it is too warm. Take a bowl of water with you. When you cut them off leave a bit of stem and immediately put the stems in water. When you come in, cover the bowl loosely with plastic wrap and store in the refrigerator until you are ready to prepare in the evening.

To Prepare, remove the internal portions of the flower and leave only the petals. Wash the flowers well to remove any dirt and bugs that may have clung to them, and cut off the stems. While you are preparing the flowers, take cream cheese from the refrigerator to soften. Mix the softened cream cheese with a single egg yolk, sour cream (or yogurt), grated hard cheese, (Use cheddar, Swiss, provolone, or feta) and the Parmesan cheese. Add the green onion or chives and salt to taste.

Gently open each blossom and spoon in about a teaspoonful of filling.

Twist the end to close.

Put some flour into a shallow dish. Beat the 2 eggs. Roll each filled blossom in the flour and then dip in the beaten eggs.

Heat about ¼ inch oil in a large skillet and fry each blossom until golden brown. Drain on paper towels. Serve warm.

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