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Martinsville, Virginia 24115
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Stuffed squash zuchinni or pumpkin blossoms
Vegetables & Side Dishes
5-10 squash, zucchini or pumpkin blossoms
8 oz. ricotta cheese
sour cream or plain yogurt
grated Parmesan cheese
herbs as chives, basil or thyme
oil for frying
Remove the stamens and stems portions of the flower and leave only the petals. Wash the flowers well to remove any dirt and bugs that may have clung to them, and cut off the stems. Mix the softened ricotta cheese with the sour cream or yogurt and the parmesan cheese. Add the chives, basil, or thyme to taste. Gently open each blossom and spoon in about a tsp. of filling. Twist the end to close. Put some flour into a shallow dish. Beat the 2 eggs. Roll each filled blossom in the flour and then dip in the beaten eggs. Heat about 1â�„2-inch oil in a large skillet and fry each blossom until golden brown. Drain on paper towels. Serve warm.
(This recipe was contributed as part of a "Cook of the Week" feature.)