Cheese Stuffed Squash Blossoms Recipe
Ingredients
| 15 to 20 squash blossoms | ||
| Package cream cheese | 1 Small, softened | |
| Milk | 1 Tablespoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Pepper | 1 Dash | |
| All purpose flour | 1 1/2 Tablespoon | |
| Eggs | 2 | |
| 1 tablespoon water Salad oil | ||
Directions
Rinse blossoms with cool water; shake off excess.
Pat dry gently with paper towels.
Trim off stems.
Remove stamens, if necessary, to enlarge cavity before stuffing.
Set aside.
In a bowl, blend cream cheese, milk, Parmesan cheese, pepper, and chiles.
Spoon about 1 teaspoon of the filling into each blossom; twist tips to close.
Roll blossoms in flour to coat lightly; set aside.
Beat eggs and water.
Pour oil to a depth of 1/4 inch into a wide frying pan over medium-high heat.
When oil is hot, use a fork to dip one blossom at a time into egg mixture and place in pan.
Cook 2 or 3 at a time, turning as needed, until golden brown (about 2 minutes total).
Drain on paper towels; keep warm until all are cooked.
Pat dry gently with paper towels.
Trim off stems.
Remove stamens, if necessary, to enlarge cavity before stuffing.
Set aside.
In a bowl, blend cream cheese, milk, Parmesan cheese, pepper, and chiles.
Spoon about 1 teaspoon of the filling into each blossom; twist tips to close.
Roll blossoms in flour to coat lightly; set aside.
Beat eggs and water.
Pour oil to a depth of 1/4 inch into a wide frying pan over medium-high heat.
When oil is hot, use a fork to dip one blossom at a time into egg mixture and place in pan.
Cook 2 or 3 at a time, turning as needed, until golden brown (about 2 minutes total).
Drain on paper towels; keep warm until all are cooked.
Chef
