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.
Ingredients
Directions
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.