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Appetizers

Stuffed Squash Blossoms

Stuffed Squash Blossoms recipe
photo by:kraft
time
prep:
15 min
total:
23 min
servings
total:
12 servings
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What You Need

4
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
cup  KRAFT Shredded Cheddar Cheese
1/4
tsp.  ground red pepper (cayenne)
12
 squash blossoms
1/4
cup  flour
3
 eggs, lightly beaten
30
 RITZ Crackers (1 sleeve), finely crushed (about 1-1/4 cups)
1/3
cup  oil

Make It

MIX first 3 ingredients. Spoon into squash blossoms; gently press blossoms together to enclose filling.

COAT blossoms lightly with flour. Dip in egg, then in cracker crumbs, turning in each until evenly coated.

HEAT oil in skillet on medium heat. Add 6 blossoms; cook 2 min. or until golden brown. Drain on paper towels. Repeat with remaining blossoms.

Kraft Kitchens Tips

Food Facts
Both the male and female squash blossoms can be used to prepare this recipe. The male blossoms appear at the ends of thin stems and can be harvested without curtailing production of the squash. If using male squash blossoms, remove the stamens first. The female blossoms, which form at the end of the buds that grow into the squash, are typically harvested with the tiny, nascent squash still attached.
Where to Buy Squash Blossoms
Look for squash blossoms at farmers markets and some Latino markets during the summer months.
Size-Wise
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories!
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