Gently harvest the squash blossoms from your Farmstand.

To prepare the batter, combine the ½ c flour, club soda, egg, and salt in a medium sized bowl and set aside.

To prepare the filling, combine the mozzarella pearls, ricotta, lemon zest, black pepper, and salt in a medium sized bow and mix. Transfer the filling to a piping bag and set aside.

Grabbing one squash blossom at a time, insert your index finger in the blossom and gently tug in a circular motion to remove the stamen (center part inside the blossom) and repeat as needed.

Pipe the cheese filling into the squash blossom leaving ½ inch of petals. Twist the top of the petals to seal in the filling and repeat as needed.

To coat, add ⅓ c flour to a flat plate and coat all sides of the squash blossom and set aside.

Heat ½ c oil in a skillet over medium heat.

Once the oil is hot enough, dip the flour coated squash blossom into the batter to fully coat and then to the skillet for frying.

 Fry on each side for 2 minutes or until golden.

Once done, place the squash blossoms on a cooling rack for at least 3 minutes.

Garnish with herbs from your Farmstand and serve with our Farmstand tomato dipping sauce.

In a small oven proof pan, add the cherry tomatoes, garlic cloves, oregano, olive oil, black pepper, and salt.

Broil on high for 20 minutes or until tomatoes have blistered.

Mash the ingredients to your desired consistency.

Allow at least 5 minutes to cool before serving with your stuffed squash blossoms.