Zach DeSart
With stretchy mozzarella inside and a coating of crunchy breadcrumbs, these squash blossoms get the creamy-crispy ratio just right.
Recipe information
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
Need to make a substitution?
Preparation
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.