Stuffed Squash Blossoms

1 cup ricotta cheese

4 oz soft, fresh goat cheese

1 small bunch chives, finely chopped

1 small lemon of zest

Salt and freshly ground pepper, to taste

2 small eggs, beaten

¾ cup ground white cornmeal

⅓ cup all-purpose flour

1 dozen (About) fresh squash blossoms

Vegetable oil for frying

In a mixing bowl, combine the ricotta, goat cheese, chives and lemon zest. Season to taste with salt and pepper. Cut a small hole in one of the bottom-corners of a small, thick plastic bag. Fill the bag with the ricotta mixture and pipe the mixture into the squash blossoms.

In a small bowl, beat the eggs and set aside. In another small bowl, combine the cornmeal and flour.

Dredge the squash blossoms in the egg and then the cornmeal mixture.

Heat about 3 inches of vegetable oil in a large frying pan over medium high heat to approximately 375 degrees. Fry the stuffed squash blossoms in batches so as not to crowd the pan, until crisp and golden brown. Season with salt and serve immediately.

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Stuffed Squash Blossoms