1½ pounds good-quality fresh ricotta cheese ½ cup honey 1 egg white 18 squash blossoms (12 if they’re enormous) 1 whole egg, beaten with a tablespoon of water 2 cups dry chocolate-cake crumbs or cookie crumbs
Butter for greasing cookie sheet
Preheat oven to 350.
Combine cheese, honey, and egg white. (1) Using a pastry tube or a teaspoon, stuff the squash blossoms about half-full with the cheese mixture. (2) Brush each blossom with the egg wash. (3) Roll each blossom in the cake crumbs and place on a buttered cookie sheet.
Bake for 12 to 15 minutes, until warm, lightly browned, and crisp.
Posted: to Recipes on Wed, Jun 20, 2012
Updated: Wed, Jun 20, 2012
