Three Cheese Stuffed Zucchini Blossoms - cooking recipe

Ingredients

12 large squash blossoms
1 clove peeled garlic
1/4 teaspoon salt
3/4 cup ricotta cheese
1/4 cup mozzarella cheese
1/2 cup parmesan cheese
1 tablespoon parsley
1 tablespoon basil
ground black pepper
1 large egg, lightly beaten
all-purpose flour
light olive oil

Preparation

Remove pistils from the blossoms, but leave the stems intact.
Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
Twist the petals together to seal.
Finish stuffing all blossoms.
Dip the blossoms 1 at a time into the beaten egg.
Coat each blossom with flour.
In a medium skillet, add enough light olive oil to cover by 1/2 inch.
Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.