Appetizers / Soups / Salads

Basil Stuffed Squash Blossoms is for Snack.

Basil Stuffed Squash Blossoms takes several minutes to prepare.

Basil Stuffed Squash Blossoms takes several minutes to cook.

Basil Stuffed Squash Blossoms makes 10 servings.

The ingredients for Basil Stuffed Squash Blossoms are:

3/4 cup fat-free ricotta cheese
Coarse salt and freshly ground pepper
10 large fresh basil leaves
1 ounce fresh mozzarella, cut into 10 pieces (I use this, but can sub ff mozzarella if desired)
10 squash blossoms

2 Tbsp canola oil, for frying
2 large eggs, lightly beaten (only about 1 egg's worth will stick)
1/2 cup fine yellow cornmeal (only about 2 Tbsp will stick)

1/4 tsp sea salt, for seasoning

Here is how you make Basil Stuffed Squash Blossoms:

1. Put ricotta in a fine sieve set over a bowl. Let drain in refrigerator 3 hours or overnight. Discard liquid. 2. Season ricotta with 1/2 teaspoon each salt and pepper; stir until smooth. Transfer to a large pastry bag fitted with a coupler (or just put in a ziplock bag and cut the corner). Pipe 1 tablespoon ricotta onto 1 basil leaf. Place a small piece of bocconcini on top of ricotta; pinch leaf closed. Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms. 3. Heat oil in a medium heavy saucepan over medium-high heat. Put eggs and cornmeal in separate small bowls. Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat. Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels using a slotted spoon; let drain. Season with salt. Serve immediately. Serving Size:?Makes 10 stuffed blossomsNumber of Servings: 10Recipe submitted by SparkPeople user KLWOZNIAK.

The nutritional information for Basil Stuffed Squash Blossoms is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 64.5

• Total Fat: 5.0 g
• Cholesterol: 24.0 mg
• Sodium: 111.6 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 0.3 g
• Protein: 3.0 g