Squash Blossoms filled with Cheese

Pick fresh blossoms in the morning while the blossom is still open. Use pumpkin or large squash blossoms for stuffing. They're equally delicious. Today I used string cheese that I cut into chunks. Sometimes, instead, I use grated cheddar mixed with chopped jalapena and it's like a jalapena popper inside!

Stuff the blossom with cheese after making sure there is no insect busy working inside.Twist the open end so that it stays shut.  Dip in a simple batter made with 1 large egg, 2 tsp. cornmeal and a dash of salt.

Saute on each side just until golden in olive oil and butter, or your favorite oil.

Stuffed squash blossoms make a great appetizer or healthy after-school treat. Serve warm. The first thing you notice is the tasty crunch and then your tongue finds the cheesy deliciousness inside the delicate blossom. It's so good! 100% pure YUM!!!

"Plant a zucchini and feed the world!" my husband used to proclaim. Not anymore. Now he realizes the potential in the beautiful blossoms as a summertime treat.