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- 8-10 Squash Blossoms
- 1/2 Cup Pesto (any kind you like)
- 1/2 Cup Ricotta Cheese
- 1/2 Cup Flour
- 1 Egg
- 1/2 Cup Seltzer
- 2 Tablespoons Grape Seed Oil
- Salt and Pepper to Taste
Squash blossoms are pretty and fun. Who wouldn’t want to eat a flower, especially stuffed with cheese? A perfect summer indulgence.
Mix the ricotta with the pesto and season with salt and pepper. Put the cheese mixture into a pastry bag to pipe into the blossoms. If you don’t have a pastry bag, use a plastic baggie and cut off the corner. Pipe the pesto cheese into the blossoms and twist the petals a bit to close them.
Who wouldn’t want to eat a flower, especially stuffed with cheese?
Mix the seltzer, egg and flourand season with salt and pepper. Heat the grapeseed oil in a saute pan over medium heat. Dip the stuffed blossoms into the batter and then fry in grapeseed oil just until they begin to brown and then remove to paper towel to let the blossom drain before serving.