Stuffed and Egg Battered Squash Blossoms

A summery aperitivo hour snack

Pardon the Monday newsletter delivery, this weekend got away from me. We’re deep in purging mode whilst organizing the basement. Novelist Chuck Palahniuk’s quote comes to mind… “The things you own end up owning you.” I want it all gone! Well, not all of it, but a lot of it. There were many trips to Goodwill and my favorite thrift store Second Show here in town. I digress… 

Today’s newsletter is a new twist on stuffed squash blossoms - they also happen to be gluten free, should you also be. The batter is a mix of eggs, pecorino and parsley, which is also the same mixture I use when making Eggplant Parmesan. The result is delicate and crispy blossoms on the outside and creamy on the inside.