Fiori di zuccaWe are at the beginning of autumn but in my organic garden in Podere Borgo di Vigoleno® I still have an abundance of squash blossoms. I love them, so simple to cook, light and crisp.

This is a quick and easy recipe handed down form my grandmother.

Carefully separate the flower petals and remove the pistil in the center. In a bowl mix cheese (ricotta or mozzarella) with herbs (basil, thyme, parsley) and add black pepper and salt. Carefully, without breaking them, add a tablespoon of this mixture to each blossom.

Dust lightly with all purpose flour on all sides and dip blossoms in a mix eggs and then in bread crumbs.

Place each blossom in hot oil and fry until they are golden crisp on both sides, then remove and drain on paper towel and sprinkle with salt. Enjoy!