Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.
A few cooking tips: Use the little bit of stem as a handle as you dip into the egg. Roll the blossoms gently in the breadcrumbs. And when they're golden, flip to crisp the underside.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
Step 2
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.
Step 3
Dip blossoms in egg, then breadcrumbs.
Step 4
Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.
Recipe notes
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