Stuffed Squash Blossoms With Cream Cheese and Bacon

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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