|photo by storeyland|
6 squash blossoms
1/2 c ricotta cheese
1/4 c parmesan cheese
1 T fresh basil, chiffonade
salt and pepper, to taste
1 T water
Panko bread crumbs
- Preheat oven to 400 degrees. Cut off the stem of the blooms if necessary.
- Stir together all the filling ingredients with a fork until combined. Carefully spoon mixture into squash blossoms. How much you use will depend on the size of the blooms, but it will probably be around a tablespoon or two. Twist the tops of the petals together to close.
- Whisk together the water and eggs and brush onto the outside of the blooms, coating all sides. Carefully roll the blooms in the panko crumbs and arrange on a greased baking pan.
- Bake at 400 degrees for approximately 25 minutes.