Stuffed Squash Flowers

• servings: 12 squash blossoms

Ingredients

12 squash flowers

For the filling:

1 cup ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup Parmesan cheese

1 tbsp fresh parsley

1 tbsp fresh basil

1 tbsp diced garlic scapes (or 2 cloves garlic)

Dash of pepper flakes

For the coating:

1 cup flour

1 to 1.5 cups seltzer water

Salt & pepper

1/4 cup Parmesan cheese

Directions

Cut and remove stamens from flowers.

Mix together filling ingredients and add to a piping bag.

Fill flowers and twist petals to close.

Mix together coating ingredients.

Heat avocado oil in a pan.

Dip flowers in batter and drop in hot oil.

Remove when browned and crispy.