Cheese Stuffed Squash Blossoms
|Cream cheese||3 Ounce, softened (1 Small Package)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Canned diced green chilies||1 1⁄2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Salad oil||1 Tablespoon|
Rinse blossoms with cool water; shake off excess.
Pat dry gently with paper towels.
Trim off stems.
Remove stamens, if necessary, to enlarge cavity before stuffing.
In a bowl, blend cream cheese, milk, Parmesan cheese, pepper, and chiles.
Spoon about 1 teaspoon of the filling into each blossom; twist tips to close.
Roll blossoms in flour to coat lightly; set aside.
Beat eggs and water.
Pour oil to a depth of 1/4 inch into a wide frying pan over medium-high heat.
When oil is hot, use a fork to dip one blossom at a time into egg mixture and place in pan.
Cook 2 or 3 at a time, turning as needed, until golden brown (about 2 minutes total).
Drain on paper towels; keep warm until all are cooked.