Stuffed Squash Blossoms Recipe
- 18 zucchini, acorn squash or pumpkin blossoms, stamen removed.
- Cheese Filling:
- 3 ounces goat (feta) cheese
- 3 ounces cream cheese
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 clove garlic, minced
- Salt and pepper to taste
- Beer Batter:
- 1/8 cup cornstarch
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1/2 cup cold flat beer
- Vegetable oil for frying
- Salt and pepper to taste
- Grated Parmesan cheese
PREPARATION:
Gently swish the squash blossoms in cold water to clean. Carefully twirl between your fingers to remove most of the water, drain thoroughly. Set aside.
Cream goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt and pepper, until blended.
In a heavy skillet, (cast iron is the best!) heat 2 inches of oil to 375 F over medium heat.
While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking powder and soda, egg, and beer until combined.
Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown each side. Cook only a few at a time so they are not crowded. Remove blossoms. Drain on paper towels.
Sprinkle stuffed blossom with salt and pepper and to taste and garnish with a sprinkling of grated Parmesan.
