Stuffed Squash Blossoms

Name: Stuffed Squash Blossoms
Ingredients: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 1 cup KRAFT Shredded Cheddar Cheese; 1/4 tsp. ground red pepper (cayenne); 12 squash blossoms; 1/4 cup flour; 3 eggs, lightly beaten; 30 RITZ Crackers (1 sleeve), finely crushed (about 1-1/4 cups); 1/3 cup oil

8 ingredients

9 steps

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
1/4 tsp. ground red pepper (cayenne)
12 squash blossoms
1/4 cup flour
3 eggs, lightly beaten
30 RITZ Crackers (1 sleeve), finely crushed (about 1-1/4 cups)
1/3 cup oil

Directions

1

Mix first 3 ingredients.
2

Spoon into squash blossoms; gently press blossoms together to enclose filling.
3

Coat blossoms lightly with flour.
4

Dip in egg, then in cracker crumbs, turning in each until evenly coated.
5

Heat oil in skillet on medium heat.
6

Add 6 blossoms; cook 2 min.
7

or until golden brown.
8

Drain on paper towels.
9

Repeat with remaining blossoms.