Stuffed Pumpkin Blossoms
SERVES 8
INGREDIENTS:
Months before anyone ever thinks to harvest squash in the fall, each plant yields an edible flower which is pastel orange and green in color. Stuffing, breading, and frying the flowers is a common practice in most of Tuscany as either an appetizer or garnish to a main entree. The use of perfectly ripe mission figs adds a divine sweetness to an otherwise savory summer treat.

Zucchini flowers work too, but pumpkin blossoms are larger and easier to work with. 		24 Pumpkin or Zucchini Flowers
12 oz. Goat Cheese
12 Fresh Black Mission Figs, stemmed and halved
24 Small Fresh Basil Leaves
2 Cups All-Pupose Flour
Kosher Salt and Black Pepper to taste
4 Large Eggs, beaten with 4 Tbs. Water
3 Cups Italian Style Breadcrumbs
1 or more cups Extra Virgin Olive Oil
View Details for Stuffed Pumpkin Blossoms
Method:
 Stuff each squash blossom with about a teaspoon of goat cheese, a fig half, and a leaf of basil. Fold the top of each blossom over and skewer the blossom with toothpicks to seal in the filling.

Season the flour with salt and pepper. Coat each blossom with the flour, then dip in the eggwash, and lastly coat with the breadcrumbs.

Heat the olive oil in a medium sized skillet. The oil should only be about 1/2" deep in the pan. (this is more of a saute than a deep fry) Reduce heat to medium high and saute the blossoms, about 6 at a time until golden on one side. Rotate until all sides are golden. If oil starts to smoke before you're done frying, add more oil to the pan. Serve warm.  
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