- Fresh-picked zucchini or yellow squash blossoms
- Herbed cream cheese mixture (or you can use strips of cheddar and parmesan cheeses, instead)
- egg, slightly beaten
- Carbquick or low carb bread crumbs
- grated parmesan cheese
- salt and pepper
- canola oil
Gently wash the blossoms and separate the petals. Either spread the herbed cream cheese mixture or place strips of hard cheese inside. Close the petals.
Set up a breading station. In one bowl or pan put your beaten egg. In another, put your bread crumb mixture or Carbquick, mixed with a little grated parmesan cheese. Dip the stuffed blossoms into the egg, then into the breading.
Fry over medium high heat until golden.
I like to serve these with some sour cream to which I’ve added some kind of flavoring, whether it’s a little Italian seasoning and garlic salt or whatever.