Stuffed Squash Blossoms

Ingredients

• 8 squash blossoms (Leave about 5" of flower stem attached to blossom)
• 4 ounces goat cheese packed with herbs
• 1 egg
• 1/4 cup oil (I used a 6" pan. If using a larger pan, you may need more oil.)
• 1/4 cup breadcrumbs
• salt, to serve (optional)

Instructions

1. 1

   --- Prepare Ingredients: ---

2. 2

   Rinse blossoms and remove the flower stamen. Set aside to dry.

3. 3

   Soften cheese by microwaving for 30 seconds.Alternatively, let cheese sit at room temperature for 20 minutes before stuffing the blossoms.

4. 4

   Add egg and a splash of water to a bowl. Whisk.

5. 5

   Add breadcrumbs to a bowl.

6. 6

   --- Stuff Squash Blossoms: ---

7. 7

   Add a small spoonful of cheese to each blossom (~ 1 tablespoon). Use more or less depending on the size of the blossom (you should be able to fully wrap the blossom around the cheese after stuffing).

8. 8

   Twist flower around cheese.

9. 9

   Hold flower by the stem, and dip into the egg wash, and then roll in the breadcrumbs. Repeat with each flower.

10. 10

    --- Fry Squash Blossoms: ---

11. 11

    Add oil to a small, heavy pan, and heat over medium heat until sizzling.

12. 12

    Add half of the squash blossoms to the oil, leaving the stem outside of the pan. Fry each side until golden, about 1-2 minutes per side. Repeat with remaining flowers.Tip: Use the flower stem to raise the flower out of the oil (to check the color), to flip the flower over while frying, and to pull the flower out of the oil.

13. 13

    After frying, rest flowers on a paper towel for about a minute. Serve immediately with extra salt if desired.