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Epicurious
Bon Appétit

Ricotta-Stuffed Squash Blossoms

3.8

(2)

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Zach DeSart

Delicate squash blossoms are a farmers' market treasure. Look for flowers with perky, intact petals and a generous length of stem still attached. Wrap them loosely in damp paper towels and tuck them into a zip-top bag; they'll keep this way in the fridge for a few days. Or bypass the storage completely and turn them into a predinner bite as soon as you get home.

A few cooking tips: Use the little bit of stem as a handle as you dip into the egg. Roll the blossoms gently in the breadcrumbs. And when they're golden, flip to crisp the underside.

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