This was a side dish, not a meal. I didn't have time to make an elaborate dinner but I wanted to use those squash blossoms while they were still fresh and firm.
Esther-- one of my CSA's admininstrators-- verbally gave me a recipe for easy stuffed squash blossoms when I picked them up.
The first step was to thoroughly wash and dry them.
She suggested I stuff them with a soft cheese --ricotta, for example-- but I had some terrific feta on hand and used that instead, cutting it into small cubes and filling each blossom. I also included a pinch of fresh oregano inside each one.
Next I dipped each blossom in a bowl of one beaten egg, soaking them thoroughly and twisting the top a bit to "seal them".
I then rolled them in a bowl with a mixture of white flour, sea salt, and fresh ground pepper.
I fried the blossoms in a very shallow amount of olive oil (just enough to coat the pan) until they turned golden brown, turning them several times.
The final-- and most important!-- touch was giving each blossom a generous squeeze of lemon juice, giving it that distinct and bright Greek flavor.
Verdict: AWESOME. But I mean... when you stuff something with cheese and then fry it... what's not to love?
"when you stuff something with cheese and then fry it... what's not to love?" Right-o!
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