Stuffed Squash Blossoms

Squash, pumpkin, even day lilly flowers. All can be eaten and are sooo good stuffed!
First you very gently clean the flowers an remove the stamen, pat dry.
The filling amount can vary depending on size & number of blossoms.
For five to six blossoms, 2 cups ricotta cheese, chopped fresh basil and or flat leaf parsley. Sorry, I eye ball this. A little salt, to taste. Mix that up and set aside.
Prepare the egg, flour station. Two large eggs beaten in a vessel. Flour, enough for the blossoms, lightly seasoned with salt & pepper.
Heat enough oil in pan for frying. Choose an oil that you like. I actually use olive oil. I know they say not to fry in it but, I don't bring up the oil too hot, especially with flowers, hello, delicate !
To stuff the flowers, have a pastry bag or a plastic bag ready. Plastic bag: snip off one corner.
Turn the sides of the bag down a bit and fill with mixture, squeeze it down until it just starts to come out.
Gently coax the blossom tops to open a bit and fill, being careful not to overfill.
Dip in egg, then in flour, fry until light golden brown.
I know, a lot of work, but they are good and only once a year!
Enjoy!