Stuffed Squash Blossoms

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This recipe is one of my own but was inspired by those that i ate in greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at trader joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.

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Steps

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In a small bowl , mix together the herbs , shallot and cheese.

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Open up the individual blossoms wide enough to insert a teaspoonful of cheese mixture.

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Do not overfill or fried blossoms will be soggy.

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Twist the ends of the blossom together gently.

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In a medium bowl , beat 2 eggs together with 1 / 4 cup milk.

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In a separate medium bowl , mix together masa harina , salt , and pepper.

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Dip each blossom into the egg mixture and then roll quickly and evenly in the masa harina mixture , gently shaking off excess.

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Refrigerate for 10 minutes.

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Pour 1 inch of oil into a small shallow saucepan or skillet.

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Heat oil to 350 degrees.

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Deep-fry the blossoms in batches until they begin to turn light golden brown , turning to cook evenly.

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Drain on baking rack set over paper towels , and serve immediately.

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Ingredients

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mixed herbs, white onion, squash blossoms, cream cheese, cheese, eggs, milk, masa harina, fresh ground white pepper, vegetable oil