Stuffed Zucchini Blossoms
12-15 Zucchini Blossoms
1/2 cup Ricotta Cheese
1 oz grated Romano Cheese
1 oz Shredded Mozzarella Cheese
1 egg- lightly beaten
Sea Salt and Black Pepper to taste
Pinch of Granulated Garlic
Cooking oil as needed
2 whole eggs
1/4 cup milk
1/4 cup flour
1/4 cup grated Romano
1 Tablespoon chopped Basil or Italian Parsley
Mix all the ingredients together and place in small pastry bag, or a Ziploc bag with an end snipped off.
Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom but not too much to make it bulge.
Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
Dredge Zucchini Blossom in egg mixture, shake off any excess egg and place into hot oil, continue the process till you fill the pan.
Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
Place finished blossom on paper towels to drain off any excess oil.
Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.