Stuffed Squash Blossoms With Cream Cheese And Bacon

• 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 white
• 1 tablespoon water
• oil (for frying)

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 white into water thoroughly.
7. Dip each blossom into the egg white 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!

blossoms, cream cheese, bacon, basil, onions, fresh ground pepper, salt, flour, cornmeal, egg, water, oil

Taken from www.food.com/recipe/stuffed-squash-blossoms-with-cream-cheese-and-bacon-481264 (may not work)