RICOTTA-STUFFED SQUASH BLOSSOMS

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Ricotta-Stuffed Squash Blossoms image

Categories     Brunch     Side     Kid-Friendly     Lunch     Buffet     Mozzarella     Ricotta     Spring     Summer     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 8

6 ounces ricotta
2 ounces grated mozzarella
2 tablespoons chopped chives
Salt and pepper
8 squash blossoms, stamens removed
1 cup plain dry breadcrumbs
2 large eggs
1/4 cup olive oil

Steps:

  • Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
  • 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.
  • Dip blossoms in egg, then breadcrumbs.
  • Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

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