Fried Squash Blossoms Stuffed with Herbed Goat Cheese
The squash blossoms aren’t a gimmick just to fry something. You will taste a subtle zucchini flavor as you savor the crunchy crust and luscious, creamy middle.
Servings
4-6
Servings
4-6
Ingredients
Instructions
  1. Carefully check your blossoms to make sure there aren’t any bees hiding inside. Gently submerge blossoms in water to clean any dirt or ants. Slightly shake and allow it to dry a bit on a clean cooling rack. Cut out the stamen and trim the tips of leaves. Handle with great care as they are very delicate.
  2. Prepare herbed goat cheese by mixing the cheese, zest and herbs together. You can season with a bit of sea salt and black pepper if you like.
  3. Using a spoon, gently stuff each blossom with about a tablespoon of the herbed goat cheese.  Give the top of your blossoms a slight twist to close.
  4. Heat about an inch of olive oil in a medium-sized pan. I use the smallest pan I can that will fit the blossoms (in batches) to use the least amount of oil possible. The oil is hot enough when its surface shimmers and it bubbles around the handle of a wooden spoon.
  5. Make the batter by whisking the flour and seltzer together in a shallow bowl.
  6. When oil is ready, gently drag each blossom through the batter back and forth to coat. Try to keep the petals together as best you can. Immediately drop it into your pan.  Leave the blossoms alone until they are golden, then gently turn them to make sure they cook on all sides. Once blossoms are golden, place them on a cooling rack and immediately sprinkle with sea salt. You can do these in batches. It’s a quick fry, about 4-5 minutes.
  7. Serve immediately to someone you love who will appreciate them. Demand kisses.
Recipe Notes

Recipe by Rebecca Cofiño for Mamaguru.