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.
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.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories!
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.