Italian Stuffed Squash Blossoms

Ingredients

Vegetable oil

2 cups, for frying

Egg

1, beaten

All-purpose flour

1 cup

Salt and pepper

to taste

Garlic

2 cloves, minced

Fresh basil

1/4 cup, finely chopped

Parmesan cheese

1/2 cup, freshly grated

Ricotta cheese

1 cup

Squash blossoms

12, fresh

Instructions

1. Begin by gently rinsing the squash blossoms under cold water. Pat them dry with a paper towel, taking care not to tear the delicate petals.
2. In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh basil, minced garlic, salt, and pepper. Mix until all ingredients are well incorporated.
3. Carefully open each squash blossom and spoon in the cheese mixture. Gently twist the petals to seal the filling inside.
4. Prepare your breading station with two bowls - one for the all-purpose flour and one for the beaten egg.
5. Dip each stuffed squash blossom first in the flour, shaking off any excess, then in the beaten egg, allowing any excess to drip off.
6. Heat the vegetable oil in a large frying pan over medium heat.
7. Working in batches, fry the stuffed squash blossoms until they are golden brown and crispy, about 2-3 minutes per side.
8. Use a slotted spoon to transfer the fried squash blossoms to a paper towel-lined plate, allowing any excess oil to drain.
9. Serve the stuffed squash blossoms warm. Enjoy as a standout appetizer or a unique side dish.