Crispy Goat Cheese Stuffed Squash Blossoms Recipe

Crispy Goat Cheese Stuffed Squash Blossoms

Crunch, crunch, yum

Crispy, creamy, and bright - all in a bite. Serve immediately. Here is a little trick: It is easiest to stuff the blossoms if you pick them first thing in the morning when the flowers are open.

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Ingredients

squash blossoms | checked for bugs

goat cheese

a mix of herbs | basil, mint, chives, green onions…

garlic | minced

1 cup all-purpose flour

1 cup water | icy cold

oil for frying

salt

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Instructions

Step One

In a bowl, mix together the goat cheese, herbs, and garlic.

Step Two

Gently stuff the squash blossoms with about a teaspoon’s worth of goat cheese. Be careful to not overfill, and to not tear the petals. Carefully close the flower, hold in the ends of the petals, and slightly twist the petals to help close the flower.

Step Three

In a cast-iron pan, wok, or skillet heat about 1 inch of oil over medium-high heat until it reaches 350 degrees.

Step Four

While waiting for the oil to heat up, whisk together the flour and the icy cold water until it makes a smooth thin batter.

Step Five

Once the oil is hot, carefully dredge the stuffed squash blossoms in the batter. Allowing any extra batter to drip off. Fry 1 to 2 minutes on each side until golden brown all over. Cook in batches to avoid overcrowding the pan.

Step Six

Transfer the squash blossoms to a paper towel-lined plate. Sprinkle with salt. Serve immediately. Enjoy.