Stuffed Squash Blossoms

• 24 squash blossoms*
• 3 oz. cream cheese
• 1 egg yolk
• 1 tbsp. sour cream
• yogurt
• 1/3 cup grated hard cheese**
• 3 tbsp. grated parmesan cheese
• 2 tbsp. chopped green onions
• chives
• Flour
• 2 eggs
• Salt, to taste
• Oil for frying

1. To prepare, remove the internal portions of the flower and leave only the petals.
2. Wash the flowers well to remove any dirt and bugs that may have clung to them, and cut off the stems.
3. While you are preparing the flowers, take cream cheese from the refrigerator to soften.
4. Mix the softened cream cheese with a single egg yolk, sour cream or yogurt, grated hard cheese, and the parmesan cheese.
5. Add the green onion or chives and salt to taste.
6. Gently open each blossom and spoon in about a teaspoonful of filling.
7. Twist the end to close.
8. Put some flour into a shallow dish.
9. Beat the 2 eggs.
10. Roll each filled blossom in the flour and then dip in the beaten eggs.
11. Heat about 1/4 inch oil in a large skillet and fry each blossom until golden brown.
12. Drain on paper towels.
13. Serve warm.

blossoms, cream cheese, egg yolk, sour cream, yogurt, hard cheese, parmesan cheese, green onions, chives, flour, eggs, salt

Taken from www.foodgeeks.com/recipes/4010 (may not work)