Pan-Fried Stuffed Squash Blossoms With Lemony Walnut Ricotta

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   ["Cover raw walnuts with filtered water and soak for one hour.

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   Gently wash squash blossoms and allow to dry, leaving stems attached.", "Add drained soaked walnuts, garlic, nutritional yeast, lemon juice, miso, salt and pepper to the bowl of a food processor.

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   Add water gradually, until mixture is smooth.", "Spoon walnut mixture into a piping bag fitted with a standard sized tip.

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   If you don't have a piping bag, simply spoon the mix into

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   a small ziplock bag and snip off a corner.

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   Pipe a small amount of ricotta into the center of each blossom, about 2-3 teaspoons.

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   Once done, you can snip off most of the remaining stems, I like to leave about half an inch behind, this makes it much easier to turn the blossoms

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   in the frying pan and to serve them.", "Pre heat a medium sized skillet over medium high heat (non stick works best)

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   with a small drizzle of olive oil.

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    Add blossoms 2-3 at a time.

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    Fry for 2-3 minutes on each side until browned and lightly crisped.

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    Remove from heat and place on paper towels to blot.", "Serve warm with a splash of fresh lemon juice and a dusting of cracked black pepper."]

* Per serving · 4 servings · Values may vary.

No additional tips available.