- 8 Fresh Squash Blossoms, gently washed to remove any dirt
- 4 oz. Goat Mozzarella, cut into 1/2 oz cubes
- 8 Fresh Basil Leaves, whole
- 2 oz Proscuitto. thinly sliced and cut into strips
- 2 Cups Rice Flour
- 3 egg whites, lightly beaten
- 1/2 Cup FRESH, finely grated parmesan
- Zest of 1/2 Fresh Lemon
- Kosher salt, black pepper and crushed red pepper
- Vegetable oil for frying
Heat oil to 375 degrees.
Stuff each blossom with a cube of cheese, a basil leaf and proscuitto. Dip in rice flour, egg whites and back into rice flour. Shake gently to remove excess flour.
Drop into hot oil and cook until golden brown; 2-3 minutes, turning as necessary to brown on all sides.
Drain on paper towels and season liberally with parmesan, lemon zest, salt, black pepper and crushed red pepper.
Serve immediately.
