Name: Ricotta-Stuffed Squash Blossoms
Yield: 4 Servings
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

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Zach DeSart

With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.

Recipe notes