Stuffed Squash Blossoms Appetizer

Squash blossoms are a rare summer treat that I adore. You can use your imagination in their preparation. Look in your icebox and cupboard to dream up a new idea.

Squash Blossom Appetizer

8 squash blossoms, stems removed
1/2 c cream cheese
2 tbsp chopped chives
1 small clove of garlic
2 tbsp cream
1 egg
1/4 c milk
1 c pastry flour
salt and pepper to taste
canola oil

Mix egg with milk and flour. Set aside. Puree the cream cheese with chives, garlic and cream. Set aside.

Use a small pot and fill with about 1 inch of oil. Heat to 350F.

Meanwhile, stuff the squash blossoms with 1 - 2 teaspoons of cream cheese mixture. Twist blossom end to close so filling won't spill out in the hot oil. When all are stuffed, roll each one in the flour and milk mixture. Drop carefully into hot oil. Do not overcrowd the pot. Turn once. Fry until golden and remove to a paper towel lined plate.

Serve immediatly. Garnish with sea salt and fresh herbs.