2 oz. cream cheese
1 Tbsp. grated Parmigiano Reggiano cheese
Few crumbles of Feta (go easy on the Feta. It’s very salty)
1 Tbsp. sun dried tomatoes in olive oil, chopped
1 spring onion, chopped
1 tsp. lemon pepper
1/2 tsp. crushed red pepper flakes
1 egg white, beaten well
2 cups seasoned bread crumbs
1/3 cup Grape Seed oil
Cut the bottom of the squash blossom and remove the ovule which is the inside of the bud. Make sure to rinse out any insects. Set on a paper towel to dry. In a bowl, combine the cheeses, sun dried tomato, spring onion and pepper. Using a thin pop sickle stick, stuff the squash blossoms with the cheese mixture. (You can see a pick in the blog post). After stuffing the blossoms, replace the bottoms by using the cheese as a glue. Dip the blossoms in the egg white and dredge in the bread crumbs. Heat a large skillet over med-high heat. Add the oil to the skillet and allow it to heat for about 30 seconds to one minute. *note: it is very important you allow the skillet to get hot before adding the oil. Otherwise, you risk burning the oil which will discolor the food and add a bitter taste.* After oil is heated, add the squash blossoms. They cook fast so keep an eye on them. It usually takes about one to two minutes on each side. Fry them until they are golden brown. Remove from the skillet and allow to drain on a paper towel. You can serve these by themselves or with warm marinara sauce. Enjoy!!
Tip: These do not make good leftovers. Try to eat them all in the same day. You might be able to reheat them in an oven, but you still run the risk of drying the flowers out.
Tip 2: To store fresh blossoms, line a zip loc black with a damp paper towel and seal the blossoms tightly with no air in the bag and refrigerate. They will last for about a day before they begin to wilt.