Cathy and Duane Groshart returned from an exciting vacation to Italy…and guess what Cathy learned to make?
FRIED SQUASH BLOSSOMS– They are simple, here’s directions in Cathy’s own words:
Stuffing was 1/2 C. ricotta , 1/4 C. fresh ground parmesan, a clove of minced garlic, fresh oregano and basil. Mix it altogether.
Pull out the pistil from the middle of the flower (have to be careful not to rip the flower.) I put the stuffing in, and rolled up the top of the flower. I dipped them in beaten egg and rolled them in flour. Then I fried in olive oil, turning when brown.
Serve warm.
They were pretty easy. We had them for the main course but you could have them as a side and serve fewer per person.
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