Shared by Carmelina Adapted from allrecipes.com
Makes a wonderful appetizer
-24 squash blossoms with stems trimmed and stamen removed
- 3 eggs whisked
- 1/4 cup milk
- 2 cups of Italian seasoned breadcrumbs
-1/4 cup Parmesan cheese
- 2 TBS olive oil
- 2TBS canola oil
Set up two stations: in one bowl combine breadcrumbs and grated Parmesan cheese. In a second bowl whisk eggs and milk together.
Working one blossom at a time, dip blossom in egg mixture and shake off excess. Next press blossom in breadcrumb mixture and coat. Place coated blossoms on a parchment lined tray. Do not stack blossoms.
Heat olive and canola oil in a fry pan over medium- high heat. Fry blossoms working in batches until both sides are golden brown, about 4-5 minutes each side. Let cool slightly on a paper towel to absorb any excess oil. Season with salt and pepper to taste.
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