Ricotta Stuffed Zucchini Blossoms

While I was at the Farmer's Market looking for vegetables to use in my Balinese feast, I spotted bags of squash blossoms for $3 a pop. There must have been 20 in each bag, and they were huge! I b-lined to the tent and grabbed two bags immediately. I don't care if these aren't on brand for dinner, we're stuffing these puppies and frying them up as an appetizer.

I don't know if you know this, but these bad boys grow on zucchini, which still blows my mind. Whoever decided to take one, stuff it with cheese and FRY it is literally a genius. I want to know the first person who did this and befriend them. Who are you, where did you come from and where did you get these ideas? And I love you.

Most recipes I have found for these involves ricotta, so I didn't want to stray too far away from what I know best. This one is from, you GUESSED IT! Bon Appétit. You cannot go wrong with this recipe or this appetizer. It is always a crowd pleaser, so for me, it's a win.

Ingredients:

• 6 ounces ricotta
  2 ounces grated mozzarella
  2 tablespoons chopped chives
  Kosher salt and freshly ground black pepper
  8 squash blossoms, stamens removed
  1 cup plain dry breadcrumbs
  2 large eggs
  1/4 cup olive oil

• Directions:
  
  1. Mix ricotta, mozzarella, and chives; season with salt and pepper. Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into squash blossoms. 
  
  2. Place breadcrumbs in a baking dish. Lightly beat eggs in another dish. Heat oil in a large skillet over medium-high heat. Dip blossoms in egg, then breadcrumbs. Cook, turning once, until golden, about 4 minutes. 
  
  3. Drain on paper towels; season with salt.