Three Cheese-Stuffed Squash Blossoms

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The Kitchn


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3/4 cup fresh ricotta

1/2 cup coarsely grated fresh mozzarella

3 tablespoons finely grated parmigiano reggiano

1 egg yolk

3/4 cup + 1 tablespoon all-purpose flour

1/4 teaspoon freshly grated nutmeg

Kosher salt and freshly ground pepper

Vegetable oil, for frying

1/4 cup fine cornmeal

3/4 - 1 cup beer (a summer ale works nicely)

1 lemon

2 tablespoons fresh thyme leaves, for garnish

Maldon or other flaky sea salt, for garnish

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