fried squash blossoms

this recipe was a bit impromptu, here’s the jist:

begin by heating vegetable oil to a good frying temperature

make the cheese filling by combining

• 1/2 cup ricotta
• handful of chopped fresh basil
• 1 diced garlic
• salt & pepper

now fill squash blossoms with cheese mixture, not so much that you can’t secure the blossom top with a tooth pick

dredge stuffed blossom in flour

dip into one scrambled egg

dredge again this time in 1/2 flour- 1/2 cornmeal mixture

place in frying pan

remove when golden brown

cool and eat or dip into a marinara or pesto