Stuffed Squash Blossoms With Cream Cheese And Bacon

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 5 -6 squash blossoms, washed with stamens removed
• 3 tablespoons cream cheese
• 1 strip cooked bacon, diced (get the good stuff- wood smoked!)
• 3 basil leaves, finely diced (large)
• 1 teaspoon finely diced onions or 1 teaspoon scallion
• fresh ground pepper
• salt
• 2 tablespoons flour
• 2 tablespoons cornmeal
• 1 egg
• 1 tablespoon water
• oil (for frying)

Recipe

• 1 put the cream cheese in a bowl to soften for a few minutes before you start.
• 2 combine basil, bacon, salt, pepper, onion, and cream cheese.
• 3 spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
• 4 gently twist the ends of the petals together.
• 5 combine flour and cornmeal, with a little salt if you like.
• 6 whisk egg into water thoroughly.
• 7 dip each blossom into the egg mixture, keeping petals twisted, then roll it in the flour/cornmeal.
• 8 place filled blossoms in the fridge for 7-10 minutes.
• 9 heat 1-2" oil in a sturdy pot, to about 350 degrees f.
• 10 fry blossoms until golden brown, turning occasionally.
• 11 drain on paper towels and serve!