Cheese Stuffed Squash Blossom Appetizers
|Squash blossoms||20 (Each About 3 Inches Long From Base To Tip)|
|Cream cheese||3 Ounce (1 Package, At Room Temperature)|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Canned diced green chiles||1 1⁄2 Tablespoon|
|All-purpose flour||2 Tablespoon|
Rinse blossoms with a gentle spray of cool water; shake off excess.
Trim off stems completely (close to blossoms), since they may be bitter.
Discard stems and set blossoms aside.
In a bowl, blend cream cheese, milk, Parmesan cheese, pepper, and chiles.
Spoon about 1 teaspoon filling into each blossom; twist tip of blossom to close.
Roll blossoms in flour to coat lightly; set aside.
In a small bowl, beat eggs with 1 tablespoon water.
Heat 1/4 inch oil in a 10- to 12-inch frying pan over medium-high heat.
With a fork, dip 1 blossom at a time into beaten egg; let drain briefly.
Place in oil (do not crowd blossoms in pan) and cook, turning as needed, until golden brown.
Drain on paper towels and set in a 150° oven until all blossoms are cooked.