Stuffed Squash Blossoms

Posted by francis keyser Wednesday, August 12, 2009
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 5-10 min.
Difficulty: 1

I have just recently starting using edible flowers when cooking. I have added them for garnishes but this is the first time I have ever cooked them. Zo could not pass up these squash blossoms at the farmers market, she said, "They were just to beautiful and I had to buy them." Zo looked online about ways to cook them and she said the most common was to batter and fry them. We both decided we would rather be able to taste them than have them coated in a bunch of flour so we just pan fried them plain. They were really tasty and our company said they were going to have to go out and buy some now. *Updated ingredients and picture 9/7/2010*

Ingredients:
6 squash blossoms (rinsed and stamens removed)
2 tsp prosciutto (diced)
1 tbsp fresh basil leaves (chopped)
1/3 cup fresh mozzarella (shredded)
1/4 cup olive oil
fresh crack pepper (to taste)

In a small bowl mix together mozzarella, basil, prosciutto and fresh cracked pepper. Gently stuff each blossom with 1/6 of the mixture.

In a 10 inch skillet heat 1/4 cup olive oil over medium heat. Once heated place blossoms into oil and crack a little more fresh pepper over them. Cook blossoms for 2 minutes, flip, crack lighlty with pepper and cook another 2 minutes. Remove from oil, place on a plate covered with paper towels and let sit 2-3 minutes to drain. Serve warm.

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