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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Stuffed squash zuchinni or pumpkin blossoms
Vegetables & Side Dishes
Contributed by:
  • 5-10 squash, zucchini or pumpkin blossoms
  • 8 oz. ricotta cheese
  • sour cream or plain yogurt
  • grated Parmesan cheese
  • 2 eggs
  • flour
  • herbs as chives, basil or thyme
  • oil for frying
Remove the stamens and stems portions of the flower and leave only the petals. Wash the flowers well to remove any dirt and bugs that may have clung to them, and cut off the stems. Mix the softened ricotta cheese with the sour cream or yogurt and the parmesan cheese. Add the chives, basil, or thyme to taste. Gently open each blossom and spoon in about a tsp. of filling. Twist the end to close. Put some flour into a shallow dish. Beat the 2 eggs. Roll each filled blossom in the flour and then dip in the beaten eggs. Heat about 1�2-inch oil in a large skillet and fry each blossom until golden brown. Drain on paper towels. Serve warm.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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