Stuffed Squash Blossoms

What's cooler for two little flower girls than the opportunity to actually eat a flower? So when I saw squash blossoms at my grocery store, I just had to bite.

I used a variation on an Epicurious recipe to produce wonderful squash blossoms, stuffed with ricotta, dredged in egg and cornmeal, and fried up.

Stuffed Fried Squash Blossoms

8 squash blossoms
Oil for frying

Stuffing
3/4 cup of ricotta (we used low-fat)
2 tbsp fresh chopped mint
1 tbsp fresh chopped chives
1/3 cup shredded romano cheese
dash of salt and pepper

Coating
1/2 cup cornmeal
1 tbsp fresh chopped chives
dash of salt and pepper
2 eggs, beaten

1. Mix filling ingredients together, and carefully stuff into the blossoms (I used a small measuring spoon to scoop it in and gently push it in).

2. Batter up the squash blossoms by dipping them into the egg, then dredging them into the mixture of cornmeal, chives and salt and pepper.

3. Place squash blossoms carefully into a pan with hot oil. Cook for a few minutes each side, until golden brown.

4. Put on paper towel to remove excess oil, then eat and enjoy!