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
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.
Drizzle the flowers with extra-virgin olive oil and sprinkle with grated
Parmesan. Serve immediately.