Food Adventures {Squash Blossoms}

If you truly are what you eat, I think I'd choose to be a squash blossom.  Unique, unexpected, and easy on the eyes, I imagine these beautiful little blooms could tempt just about anyone.  What would you be loves?

Fried Squash Blossoms 
Heat canola oil to 375 degrees.
Meanwhile in a food processor mix ricotta cheese with egg yolk, grated cheese, 4 garlic cloves, lemon zest and parsley. Season to taste. Transfer to a piping bag. Gently open each blossom and pipe in filling. Twist the end to close. Refrigerate.
Combine flour, cornstarch and seltzer. Season to taste. Dip stuffed blossoms in batter and fry until golden. Serve with tomato sauce. 

Fresh Squash Blossoms 
Mix ricotta cheese, grated cheese (such as parmesan or pecorino romano), minced garlic, lemon zest, and fresh parsley.  Stuff blossoms and enjoy! 

{via Hither and Thither and Sunday Suppers}