Three Cheese Stuffed Zucchini Blossoms

• 12 large squash blossoms
• 1 clove peeled garlic
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1/4 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 1 tablespoon parsley
• 1 tablespoon basil
• ground black pepper
• 1 large egg, lightly beaten
• all-purpose flour
• light olive oil

1. Remove pistils from the blossoms, but leave the stems intact.
2. Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
3. Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
4. Twist the petals together to seal.
5. Finish stuffing all blossoms.
6. Dip the blossoms 1 at a time into the beaten egg.
7. Coat each blossom with flour.
8. In a medium skillet, add enough light olive oil to cover by 1/2 inch.
9. Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.

blossoms, garlic, salt, ricotta cheese, mozzarella cheese, parmesan cheese, parsley, basil, ground black pepper, egg, flour, light olive oil

Taken from www.food.com/recipe/three-cheese-stuffed-zucchini-blossoms-62561 (may not work)