Design New England - July/August 2011

If you grow your own flowers, pick them in the early morning sun when the blossoms are wide open. If you buy them, select flowers that are open and firm. Remove the sepal leaves and stems and use a soft towel to gently wipe the flowers clean, inside and out.

½ cup mascarpone ½ cup goat cheese

1 teaspoon Kosher salt ¼ teaspoon ground black pepper 4 large basil leaves, chopped

12 squash flowers, 3 to 4 inches long ¾ cup flour

6 eggs

1 teaspoon fresh parsley, chopped ½ cup grated Parmesan cheese

1 cup vegetable oil extra-virgin olive oil, for drizzling

In a bowl, mix the mascarpone, goat cheese, salt, pepper, and basil to a soft consistency. Transfer the mixture to a pastry bag with a medium round tip. Open each flower carefully and squeeze the mixture into the center until about three-quarters full. Close the flowers by gently running your hand from the base to the top, so that the petals sticks to the filling.

Have a 10-inch sauté pan on hand. Spread the flour on a dinner plate or wooden cutting board. In a separate bowl, beat the eggs. Add the parsley and Parmesan cheese and combine. Place the pan over medium heat, add the oil and heat. Do not let the oil get too hot. Roll each filled flower in the flour, pat off any excess, then coat with the egg mixture. Pick up the flower by the stem (allow some egg to drip off) and place it in the hot oil. Use tongs to turn the flowers as soon as they are golden brown on one side. Turn and cook until the other side is golden brown. Transfer cooked flowers to a paper towel.