Stuffed & Pan Fried Squash Blossoms

Oh I am so excited about this recipe! Let me first say this recipe met all the side dishes at thanksgiving and literally beat them up and sent them home crying… It whipped them up and kicked them down, first in line for posting hands down.


Let me introduce you…that is if you havn’t already met -


Mr & Mrs Squash Blossom…stuffed with cheese! Did I mention pan fried too?
I have to add that this recipe was inspired by Chef Dennis who would gladly marry a squash blossom. I delightfully borrowed his batter recipe






INGREDIENTS (as an appetizer (2) per person)

10 Squash Blossoms
½ cup cream cheese
½ cup chopped cheddar cheese, I used an English cheddar with Onion Marmalade..
¼ tsp red pepper flakes
2 eggs
1/4 cup milk
1/4 cup flour + extra for dredging
1/4 cup grated Parmesan
2 Tablespoons chopped Basil
Oil for pan frying, I used Vegetable Oil







DIRECTIONS


In a small bowl combine your cream cheese, flavored cheddar, and red pepper flakes. Fill each blossom FULL with mixture and twist the top. Place blossoms in the refrigerator for 15 minutes.







In a small bowl mix together the eggs, milk, flour, Parmesan, and Basil.







Remove your blossoms from the refrigerator and dredge them in flour, coating the blossom really well.


In a large frying pan over a medium high heat coat your pan in a ¼ inch of oil. Take each blossom and fully coat it in your wet mixture than pan fry it until a deep golden brown.







Place your blossoms on a paper towel to drain the excess oil, serve at room temperature…







WAITTTTT, I have one last shot to really kick your taste buds into overdrive… Meooooow!