Ricotta-Stuffed Squash Blossoms

Directions

1. 1.

   Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.

2. 2.

   Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.

3. 3.

   Dip blossoms in egg, then breadcrumbs.

4. 4.

   Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.