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.