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Harvest male squash blossoms or allow a small 2 or 3 inch bud of squash to form and set before harvest. Mix equal parts of ricotta and cottage cheese with a clove of fresh garlic (minced). Add fresh herbs such as basil or summer savory or lemon thyme. Chopped bell pepper, black olives and some grated natural cheddar are optional.

Fill blossoms with mixture and pull petals forward to close blossom and twist lightly. Mix a beaten egg with some milk. Roll blossoms in mixture and then in fine sourdough bread crumbs. Fry breaded blossoms lightly in olive or canola oil. Serve as soon as squash buds are al dente. Serve on a bed of mixed rices.

When this recipe is prepared at home in your own kitchen, the result cannot be compared and should not be confused with any commercially available product. This recipe is not affiliated with and has not been endorsed by any commercial entity or product.
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