Pan-Fried Stuffed Squash Blossoms With Lemony Walnut Ricotta

• 1 bunch squash blossoms (about 12) preferably with stems attached
• 3/4 cup raw walnut pieces
• 1 garlic clove
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon mellow white miso
• 1/2 teaspoon ground sea salt
• 1/4 teaspoon cracked black pepper
• 1-2 tablespoons water
• 2-3 tablespoons olive oil, for frying
• extra lemon juice and black pepper for garnish

1. Cover raw walnuts with filtered water and soak for one hour.rnGently wash squash blossoms and allow to dry, leaving stems attached.
2. Add drained soaked walnuts, garlic, nutritional yeast, lemon juice, miso, salt and pepper to the bowl of a food processor. rnAdd water gradually, until mixture is smooth.
3. Spoon walnut mixture into a piping bag fitted with a standard sized tip.rnIf you don't have a piping bag, simply spoon the mix intorna small ziplock bag and snip off a corner.rnPipe a small amount of ricotta into the center of each blossom, about 2-3 teaspoons.rnOnce done, you can snip off most of the remaining stems, I like to leave about half an inch behind, this makes it much easier to turn the blossomsrnin the frying pan and to serve them.
4. Pre heat a medium sized skillet over medium high heat (non stick works best) rnwith a small drizzle of olive oil.rnAdd blossoms 2-3 at a time. rnFry for 2-3 minutes on each side until browned and lightly crisped.rnRemove from heat and place on paper towels to blot.
5. Serve warm with a splash of fresh lemon juice and a dusting of cracked black pepper.

blossoms, garlic, nutritional yeast, lemon juice, mellow white miso, ground sea salt, cracked black pepper, water, olive oil, black pepper

Taken from food52.com/recipes/30422-pan-fried-stuffed-squash-blossoms-with-lemony-walnut-ricotta (may not work)