Cheese-Stuffed Squash Blossoms
Choose your cheeses for these crispy-outside, melty cheese-inside appetizer. Serve them with a tangy marinara (and perhaps a glass of sparkling wine!) to balance the rich, creamy cheesiness.
Ingredients
- 10 to 12 medium to large squash blossoms
- 1½ cups shredded mozzarella, provolone, or other melting cheese
- 2 Tbsp. mayonnaise
- 2 Tbsp. chopped fresh basil or parsley
- 1 Tbsp. grated Parmesan, aged gouda, pecorino, or other hard grating cheese
- ½ tsp. dried oregano
- ½ tsp. garlic powder
- ¼ tsp. crushed red pepper (optional)
- 1 cup all-purpose flour (a gluten-free flour is fine here)
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 egg
- 1 Tbsp. milk
- Vegetable oil, for frying
- Marinara sauce, for serving
Instructions
- Remove stamens from squash blossoms. Trim stems to about 2 inches.
- For filling, in a medium bowl combine the mozzarella (or other melting cheese), mayonnaise, basil, Parmesan, oregano, garlic powder, and crushed red pepper (if using). In a shallow dish combine flour, salt, and black pepper. In small bowl whisk together egg and milk.
- Stuff each blossom with a heaping tablespoon of the filling, lightly squeezing flower together to enclose filling. Working with one at a time, brush blossoms with egg mixture, then transfer to flour mixture, turning and pressing to coat. Transfer to a waxed paper-lined tray. Sprinkle coated blossoms with remaining flour mixture. Chill, loosely covered, at least 30 minutes or up to 4 hours.
- In a large skillet add ¼ inch vegetable oil. Heat until very hot and shimmering. Working in 2 batches, fry blossoms in oil, turning once or twice, until golden on all sides. Transfer to a paper towel lined plate. Sprinkle with salt to taste, and additional parmesan and fresh basil. Serve with marinara sauce.
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