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Squash Blossoms
Stuffed Squash Blossoms
By Donna Mohr
Here’s our recipe: remove the bugs (their harvested fresh and kept cool) than remove stamen and fill w/about 2 t. goat cheese & a small bit of anchovy. Dip in a flour/water slurry & twist to close. Fry in olive oil ’til lite brown & crisp. Drain & add a little sea salt . Serve immediately.