Stuffed Squash Blossoms Recipe

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Ingredients:

Serving

2 squash blossoms
2 to 4 tsp tangy chevre (goat) or blue, a velvety fontina or cheddar, or cream cheese with a dab of grated parmesan
1 tsp butter

Directions:

To prepare squash blossoms, gently reach into the center of each, pinch out the stamens or pistil, and discard. Rinse the flowers carefully and invert to drain. You can cook all blossoms with the stems, but some cooks don't like the texture of the straight stems (on the male flowers) and break them off first.
The easiest stuffing is cheese. Choose one that melts or gets creamy: a tangy chèvre (goat) or blue, a velvety fontina or cheddar, or cream cheese with a dab of grated parmesan. Fill blossoms sparingly (1 to 2 teaspoons each), then loosely twist tips closed. Cook stuffed flowers in melted butter in a frying pan over medium heat until wilted and tinged with brown, 1 1/2 to 2 minutes.
For a variation, you can dip the squash blossoms in all-purpose flour, then in beaten egg (fritto misto-style), and brown them in olive oil with a few cloves of unpeeled garlic.
Nutritional analysis per 2 stuffed blossoms (cooked in 1 teaspoon butter).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	33.92 Kcal (142 kJ)
Calories from fat	34.48 Kcal
		% Daily Value*
Total Fat	3.83g	6%
Cholesterol	10.17mg	3%
Sodium	0.52mg	0%
Potassium	1.14mg	0%
Protein	0.05g	0%
Calcium	1.1mg	0%

Amount Per 100 g
Calories	717 Kcal (3002 kJ)
Calories from fat	729 Kcal
		% Daily Value*
Total Fat	81g	6%
Cholesterol	215mg	3%
Sodium	11mg	0%
Potassium	24mg	0%
Protein	1g	0%
Vitamin A	1mg	2%
Calcium	24mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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