Recipe: Baked Squash Blossoms with Ricotta

from New York magazine

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.

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