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Ricotta-Stuffed Squash Blossoms

['6 ounces ricotta', '2 ounces grated mozzarella', '2 tablespoons chopped chives', 'Salt and pepper', '8 squash blossoms, stamens removed', '1 cup plain dry breadcrumbs', '2 large eggs', '1/4 cup olive oil']

Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
Dip blossoms in egg, then breadcrumbs.
Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.

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