Ricotta Squash Blossoms

Instructions:
1. In a medium bowl, combine the first 6 ingredients and season with salt and pepper.

2. Stuff each squash blossom with about 1.5-2 teaspoons of the filling and folding in the pedals to form a seal.

3. In a large pan, heat the oil over high heat until smoking and cook 4 flowers at a time unt withil golden brown on both sides.

4. Removed cooked flowers and place onto a paper towel lined platter to drain excess oil and repeat for remaining blossoms.

5. Sprinkle platter with some chiffonade basil and a sprinkle of salt prior to serving immediately.
Recipe developed by Chef Danny Klein.