Squash blossoms are the flower of the zucchini plant. They are super delicate, but fry up really well. I like to think of this recipe as a more elevated jalapeno popper. I encourage you to get creative with the filling!

For the filling:

• 2 Tablespoons fromage blanc
• 2 Tablespoons crumbled feta or goat cheese
• 2 teaspoons finely chopped hazelnuts
• ¼ cup of grated zucchini
• 5 leaves of mint, chopped
• Freshly grated lemon zest from one lemon
• Freshly squeezed lemon juice to taste
• Salt and pepper to taste

For the blossoms:

• 4 fresh squash blossoms
• 1 egg yolk
• 1 tablespoon whole milk
• Cornmeal, for breading
• Peanut oil, for frying

Directions

1. Squeeze out all of the water from the grated zucchini.
2. In a bowl, blend both cheeses, the nuts, zucchini,  mint, salt, pepper, lemon juice, and lemon zest.
3. Spoon the mixture into a pastry bag, if using.
4. Stuff the blossoms
5. Use your fingers to gently open the blossoms from the tip, taking care not to tear the petals. With the pastry bag, or using a spoon, fill each blossom with the cheese mixture. Be careful not to overstuff them. Just put in enough cheese so they are filled from base to tip.
6. When each blossom is filled to the top, gently roll the blossom on a work surface or lightly pinch around with your fingers, to evenly distribute the cheese inside.
7. In a small bowl, whisk together the egg yolk and milk. Set aside. Pour the cornmeal into a bowl and add a pinch of salt, mixing with a fork.
8. Dredge the blossoms in the egg wash and then in the cornmeal.
9. Pour enough oil into a 10-inch or larger skillet or saucepan so that you have about 1/2 inch of oil. Heat the oil over medium-low heat until the oil registers 220°F. You want a lower frying temperature for these because they are so delicate!
10. These cook quickly. Cook until the cornmeal becomes lightly crisp and golden, for no more than 30 seconds. Transfer to a plate to cool just for a few minutes and serve immediately.