Stuffed Squash Blossoms With Cream Cheese And Bacon - cooking recipe

Ingredients

5 -6 squash blossoms, washed with stamens removed
3 tablespoons cream cheese
1 strip cooked bacon, diced (get the good stuff- wood smoked!)
3 basil leaves, finely diced (large)
1 teaspoon finely diced onions or 1 teaspoon scallion
fresh ground pepper
salt
2 tablespoons flour
2 tablespoons cornmeal
1 egg white
1 tablespoon water
oil (for frying)

Preparation

Put the cream cheese in a bowl to soften for a few minutes before you start.
Combine basil, bacon, salt, pepper, onion, and cream cheese.
Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
Gently twist the ends of the petals together.
Combine flour and cornmeal, with a little salt if you like.
Whisk egg white into water thoroughly.
Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
Place filled blossoms in the fridge for 7-10 minutes.
Heat 1-2\" oil in a sturdy pot, to about 350 degrees F.
Fry blossoms until golden brown, turning occasionally.
Drain on paper towels and serve!