Stuffed Squash Blossoms

Make stuffed squash blossoms & take advantage of summer's prolific bounty.....zucchini or squash.
My Grandma fried squash blossoms all the time in the summer & it was such a delicacy for us grandkids.  I've taken mine up a step further & stuffed them with some goat cheese before air frying or shallow sauteing them, but your favorite cheese will work.

Stuffed Squash Blossoms. (Air Fry Method also Available)

​4 squash "zucchini" blossoms, cleaned well. (farmer's markets will often have these)
1 egg, beaten with a splash of water
1/4 cup flour (I use rice flour which is gluten free & gives a light texture)
2 oz goat cheese, softened
salt
aleppo pepper flake (optional). Aleppo pepper is milder and slighty smoky & floraly.
olive oil to saute (not extra virgin), or spray oil for the air fry method,

Pull all but about 1 inch of the stem off the blossoms.

Mix egg and water together in a shallow bowl or rimmed plate adding pinch of salt and aleppo pepper
In a separate shallow bowl or rimmed plate add flour with a pinch of salt and aleppo pepper flake
Mix goat cheese with a pinch of salt and aleppo pepper flake.

Spoon goat cheese into the center of each blossom then twist the blossom at the top to close.  

Swirl the blossoms in the egg wash, them dredge in the flour.  Place in a medium hot skillet with about a drizzle of olive oil and cook just a minute or two on each side until golden and crispy on the exterior. 

Alternatively, spray with oil, add to your air fryer and cook for approximately 10 minutes at 390 degrees.

The goat cheese will be melty and oozing on the inside.  Incredible.