Ingredients

Directions

Rinse blossoms gently, and dry on paper towels. In a small bowl mix the cheese, basil, salt & pepper with a fork until well combined. Adjust seasonings, and fill a small piping bag with the mixture (no piping tip necessary). Fill each blossom with about 1 ounce of the cheese mixture and carefully close the petals around cheese. Recipe can be prepared to this point one day ahead of time.

To Serve: Place the flour and egg separately into two small mixing bowls. Season both with salt and pepper.

Heat a large sauté pan over medium heat, and add olive oil to generously cover bottom of pan. When oil is hot but not smoking, coat blossoms one at a time in the flour. Next, dip them into the beaten egg to completely coat them. Carefully sauté the blossoms until golden brown on both sides and heated through. Be sure to cook over moderate heat since the egg will burn easily. Drain on paper towels and serve hot.

These are great with a simple fresh tomato sauce or just a drizzle of olive oil and a few shavings of Parmigiano Reggiano.

Wine suggestion: Crisp, dry California Sauvignon Blanc or Pinot Grigio.

Recipe by Chef Roy Harland, Executive Chef-Partner
Slates Restaurant, Fresno, CA

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