Ingredients:

12-16 squash blossoms

Ricotta Mixture

• 1 cup ricotta
• 1 egg
• 1/2 tsp ground sage
• 1/4 tsp salt
• 1 tsp rosemary
• 1/4 tsp ground pepper
• 1/4 tsp garlic powder
• 1 tsp parsley
• Truffle oil to taste (optional)

Dredge

• 12 oz. lager
• 1 tsp baking powder
• 1/2 cup flour
• 1/2 cup cornstarch
• 1/2 tsp parsley
• 1/4 tsp garlic powder
• 1/4 tsp ground sage
• Salt and pepper to taste

Directions:

1. Gently reach into the center of each blossom and pinch out the stamens or pistol and discard
2. Mix ingredients for ricotta together in bowl and set aside
3. For batter, mix dry ingredients in a bowl, stir in lager until mixture has the consistency of pancake batter.
4. Fill squash blossoms with ricotta and tie end to keep filling in
5. Heat oil in skillet on medium high, dip squash blossoms in batter and fry for 2 minutes on each side or until lightly browned