Ricotta-Stuffed Squash Blossoms
Delicate squash blossoms filled with a creamy mixture of ricotta, mozzarella, and chives, then lightly breaded and pan-fried until golden brown. A beautiful Italian-inspired appetizer that makes the most of seasonal squash blossoms.
Ingredients
- •6 ounces ricotta
- •2 ounces grated mozzarella
- •2 tablespoons chopped chives
- •1 pinch Salt and pepper
- •8 whole squash blossoms, stamens removed
- •1 cup plain dry breadcrumbs
- •2 whole large eggs
- •¼ cup olive oil
Cooking Instructions
- 1.
Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
5 min
- 2.
Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
10 min
- 3.
Dip blossoms in egg, then breadcrumbs.
5 min
- 4.
Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.
4 min
