My friend Katy is visiting for the week, and I took her to the Sunday farmer's market where we found squash blossoms! We picked some up to experiment with and made it to go along with last night's dinner. We stuffed the blossoms with either goat cheese or an herbed havarti and for a few of them I added a little bit of prosciutto. Then we dipped them in an egg wash and rolled them in corn meal and fried them each blossom in a inch or so of olive oil for about 15-30 seconds, each blossom. They turned out delicious! The corn meal gave it a nice crispy crust but then it was soft inside, and the goat cheese ones were especially, deliciously gooey. The blossoms were a little more than I would spend on a regular basis, but definitely an interesting curveball to throw at a (small) dinner party.
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