For less than a dollar you can enjoy totally intense flavored pan-fried squash blossoms courtesy of your local farmers market – well that’s where I got them, and for sure the cheapest place to pick ’em up. Herb goat cheese stuffed squash blossoms are the perfect salad topper for a job celebration meal.
Super cheap and super delicate.
And quite the lookers these flowers are. Love that you can eat them!
Refrigerate in a plastic container, layered with paper towel to get the most days out of your blossoms, but I wouldn’t wait more that 2 days to avoid frying wilted flowers.
I made a quick beer batter, with whole wheat flour, quite the cinch to assemble. Just sift and whisk.
Check out this “infused” goat cheese I stuffed in between the dainty petals. Loaded it with shallots, garlic powder, sweet paprika and fresh herbs for tons of flavor.
Delectably delish! A must try!
herb goat cheese stuffed squash blossoms
serves 4 appetizers
7-8 squash blossoms
For the stuffing:
~2 ounces goat cheese
sprinkle garlic powder
sprinkle sweet paprika
1/2 shallot minced
~1 Tbsp chopped herbs (I used oregano, thyme, and basil)
For the batter:
1/2 c. whole wheat pastry flour
1/4 c. corn starch
1/4 tsp salt
1/2- 2/3 c. cold beer
Begin by preparing the batter. Sift the dry ingredients and whisk in some cold beer. Cover and let sit in fridge for about 30 minutes.
Next make the cheese stuffing, I like goat cheese, you make like ricotta or provolone, either way spice it up with garlic/shallot/herbs/dry powders and the like.
Each flower needs about 1-2 tsp of cheese stuffed into it. Twist the top and refrigerate for about 10-15 minutes.
Heat grapeseed (or canola) oil on med-high heat for at least 3 minutes. Briefly dunk the stuffed flower into the batter, quickly drain excess and carefully fry for a total of 4 minutes, 2 on each side. Remove from pan, drain on paper towel and sprinkle with salt.
Enjoy on a salad or along any meal.
The flavor is all in the cheese, don’t skimp!