• 8 blossoms, with roughly 2 inches of stem attached and pistils removed
• 2 oz. block feta cheese, crumbled and softened
• 1 oz. cream cheese, softened
• 4 tsp. heavy cream, divided
• 1 Tbsp. chopped fresh basil leaves
• 1 Tbsp. diced chives
• 1/2 tsp. freshly ground black pepper
• 1 large egg
• 1 cup unbleached all purpose flour
• peanut oil (or another oil that will tolerate high cooking temperatures), enough to cover your pan about 1 inch

1. Stir together cheeses and 2 tsp. of the heavy cream, if needed, to make a thick, Greek-yogurt-style consistency. Mix in the basil, chives, and pepper.
2. Stuff each blossom with 1-2 teaspoons of cheese mixture. Gently twist together petals to seal in the cheese. Set aside.
3. Whisk egg and additional 2 tsp. cream in a pie plate or shallow dish. Sprinkle flour in another pie plate. Dredge each blossom first in the egg mixture, then the flour, taking care to cover each thoroughly.
4. Heat oil in pan. When the pan is hot enough for a drop of water to sizzle in it, carefully place 3-4 blossoms in the pan. Fry for a few minutes until golden brown. Repeat 2-3 times until all flowers have been cooked.

Recipe and photo from christinanifong.com.