Name: Ricotta-Stuffed Squash Blossoms
Ingredients: 6 ounces ricotta; 2 ounces grated mozzarella; 2 tablespoons chopped chives; Kosher salt and freshly ground black pepper; 8 squash blossoms, stamens removed; 1 cup plain dry breadcrumbs; 2 large eggs; ¼ cup olive oil

Ingredients

6 ounces ricotta
2 ounces grated mozzarella
2 tablespoons chopped chives
Kosher salt and freshly ground black pepper
8 squash blossoms, stamens removed
1 cup plain dry breadcrumbs
2 large eggs
¼ cup olive oil

Steps

Mix ricotta, mozzarella, and chives; season with salt and pepper. Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into squash blossoms. Place breadcrumbs in a baking dish. Lightly beat eggs in another dish. Heat 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.