Deep-Fried Squash Blossoms Stuffed with Basil and Cottage Cheese

Marvin of Burnt Lumpia's post about longanisa-stuffed squash blossoms reminded me that I still had several recipes sitting in my queue. Oh surely you didn't think I was done with squash blossoms did you? I bought a $1 bag of squash blossoms still attached to zucchini at the farmers' market in Alhambra. They just looked so cute, I couldn't resist. I decided I wanted to do an Italian-style squash blossom recipe by stuffing them with basil and cheese. I had cottage cheese on hand, but ricotta would probably work better. Either way, they were good. Deep-Fried Squash Blossoms Stuffed with Basil and Cottage Cheese You'll need: As many squash blossoms as you wish About 1 tblsp of cheese per blossom About 1 or 2 basil leaves per blossom Some flour for the batter Squash blossoms should be carefully washed inside and out, stamens removed. Slice basil leaves into thin strips and mix with cottage or ricotta cheese like so. Then prepare a simple batter of flour and water. I don't measure but you can start with equal parts flour and water until it's the consistency you wish. Deep fry until golden. I served mine on a bed of angel hair pasta with tomato sauce, and the leftover basil and cottage cheese mixture in the center. Hmm. I think I ended up making this with too many colors. But it was lovely. Enjoy! My squash blossoms recipes: Bong Bi Nhoi Tom Chien (Vietnamese Shrimp-Stuffed Deep-fried Squash Blossoms) Crostinis with Arugula Pesto, Bruschetta al Pomodoro, and Squash Blossom Ricotta Deep-fried Squash Blossoms Deep-fried Squash Blossoms Stuffed with Basil and Cottage Cheese Ravioli with Basil, Squash Blossoms, and Ricotta Sauteed Squash Blossoms Squash Blossom Omelet Squash Blossom and Prosciutto Pizza Squash Blossom Quesadilla