Saturday, May 12, 2012

Cream filled squash blossoms

Cream filled squash blossoms
12 squash blossoms
2 garlic cloves
4 tbs cream cheese
1 egg
1/2 cup flour
salt and pepper
oil about 1/2 in deep in frying pan.

Heat oil for frying.
Cut squash blossoms leaving about one or two inches of stem  on blossom. 
Place blossoms in large bowl of water and gently wash.  Pat blossoms dry with paper towel. 
Finley mince garlic and add to cream cheese in bowl, mixing well.  Whip egg in another bowl.
 In third bowl mix flower salt and pepper.
 Open flower and stuff with cream cheese mixture then gently twist the top of the petals closed.
 Dip the blossom in egg then coat with flower mixture. 
Fry until lightly brown.  You may need to turn over to cook evenly.

I cooked this for the first time last night.  My daughter and her husband loved them.  I was surprised how good they were.
All those years my male squash blossoms fell to the ground to become dust.  Now I have found at least twenty ways to cook them.

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