Stuffed Squash Blossoms With Cream Cheese and Bacon

My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base.

• Ready In: 25 mins
• Serves: 2-3
• Yields: 5-6 blossoms

Ingredients

• 5 -6  squash blossoms, washed with stamens removed
• 3  tablespoons cream cheese
• 1  strip  cooked bacon, diced (get the good stuff- wood smoked!)
• 3  basil leaves, finely diced (large)
• 1  teaspoon  finely diced onions or 1  teaspoon scallion
•  fresh ground pepper
•  salt
• 2  tablespoons flour
• 2  tablespoons cornmeal
• 1  egg white
• 1  tablespoon water
•  oil (for frying)

Directions

1. Put the cream cheese in a bowl to soften for a few minutes before you start.
2. Combine basil, bacon, salt, pepper, onion, and cream cheese.
3. Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
4. Gently twist the ends of the petals together.
5. Combine flour and cornmeal, with a little salt if you like.
6. Whisk egg white into water thoroughly.
7. Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
8. Place filled blossoms in the fridge for 7-10 minutes.
9. Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
10. Fry blossoms until golden brown, turning occasionally.
11. Drain on paper towels and serve!