Stuffed Zucchini Blossoms

I love shopping at the farmers market. The problem is I always over-spend my budget. This is not because the farmer's market prices being higher then expected though. Because everything looks so good, I have a hard time passing things up.

This week's unexpected market splurge was zucchini blossoms. With their bright yellow flowers that turn almost orange at the tips, I couldn't resist.

For an appetizer on Sunday night, I stuffed them with ricotta and sautéed greens before lightly coating them in egg and corn meal and frying.

There is one caveat to this recipe. I recommend making them when you have an extra set of hands around. I need to call Kevin into action to hold the flowers open while I spooned in the filling.

2 large leaves of Swiss chard
1 small onion
2 cloves garlic
1/2 tablespoon olive oil
1 tablespoon Balsamic vinegar
1/2 cup ricotta cheese
2 tablespoons grated Parmesan
Salt and pepper
10 zucchini blossoms
1 egg
1/2 cup corn meal
1/2 cup vegetable oil

Remove the center rib of the Swiss chard and cut leaves in half. Stack the leaves on top of each other and roll width-wise. Thinly slice the roll of chard, to form thin ribbons. Finely dice onion and mince garlic.

In a preheated frying pan add olive oil, onion, and garlic. Sauté until onion become translucent. Add chard and season with salt and pepper. Cook chard until it is wilted and about half of its original volume. Allow it to cool slightly, and then place in a small bowl. Mix in ricotta and Parmesan cheese.

Open the top of each zucchini blossom and spoon in 1 tablespoon of filling. Twist the end of each blossom closed.

Light beat the egg in a small bowl. Add corn meal to a second bowl. Dip each stuffed blossom into the egg, then into the coat with corn meal.

In a cast iron frying pan, heat vegetable oil. Add zucchini blossoms, working in batches to avoid over crowding the pan. Cook on one side until golden brown, about two minutes, then flip and cook on the other side or one or two more minutes.

Drain on a plate lined with a paper towel, and sever piping hot.