Ingredients
-
5 - 6
-
3
-
1
-
3
-
1
-
-
-
2
-
2
-
1
-
1
-
-
-
-
Directions
Stuffed Squash Blossoms With Cream Cheese and Bacon, My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base , My own recipe for stuffed deep-fried squash blossoms, adapted from others using cream cheese as the filling base
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Steps
|
1
Done
|
Put the Cream Cheese in a Bowl to Soften For a Few Minutes Before You Start. |
|
2
Done
|
Combine Basil, Bacon, Salt, Pepper, Onion, and Cream Cheese. |
|
3
Done
|
Spoon About 1 Tsp or a Little More of the Cream Cheese Mixture Into the Blossoms, Depending on Their Size. |
|
4
Done
|
Gently Twist the Ends of the Petals Together. |
|
5
Done
|
Combine Flour and Cornmeal, With a Little Salt If You Like. |
|
6
Done
|
Whisk Egg White Into Water Thoroughly. |
|
7
Done
|
Dip Each Blossom Into the Egg White Mixture, Keeping Petals Twisted, Then Roll It in the Flour/Cornmeal. |
|
8
Done
|
Place Filled Blossoms in the Fridge For 7-10 Minutes. |
|
9
Done
|
Heat 1-2" Oil in a Sturdy Pot, to About 350 Degrees F. |
|
10
Done
|
Fry Blossoms Until Golden Brown, Turning Occasionally. |
|
11
Done
|
Drain on Paper Towels and Serve! |
