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Stuffed Squash Blossoms

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  • 10 squash blossoms, gently washed
  • 1/4 cup cream cheese
  • 1/4 cup blue cheese
  • Pepper, to taste
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/4 cup unbleached flour
  • 1 Tbsp parsley, chopped
  • Olive oil
  • Sea salt, to taste


  1. Cut a small slit in the side of each blossom near the base. Reach in and break off the stamen (they are bitter!).
  2. Mix together cream cheese, blue cheese, and pepper. Taste and adjust seasoning, if desired.
  3. Spoon cheese mixture into a piping bag, or sturdy zip seal bag with the corner cut off. Squeeze a small amount of cheese into the slit cut in each blossom, until full but not bursting. Gently twist the top of the flower to keep it closed.
  4. In a small bowl, blend together eggs, milk, flour, and parsley. It should resemble a thin pancake batter. Dip each flower into the batter, and allow excess to drip off.
  5. Heat olive oil in a skillet over medium heat. Fry the blossoms for about 2 minutes each side, or until golden brown. Sprinkle with sea salt. Serve warm.

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