stuffed squash blossoms
Squash blossoms have a subtle flavor and pair well with tangy goat cheese and fresh herbs. They are delicate, so handle them with care while stuffing.
8 squash blossoms
4 ounces goat cheese
1 tablespoon finely minced fresh flat-leaf Italian parsley
1 tablespoon finely minced fresh basil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup plus 1 tablespoon flour
1/2 cup water
2-4 tablespoons extra virgin olive oil, for frying
- Prepare squash blossoms. Remove and discard stems and any small leaves at base. Remove stamen from inside of each flower and discard.
- In a medium bowl, combine goat cheese, parsley, and basil. Season with salt and pepper.
- Carefully open one blossom, gently pulling away leaves to get into center. Using a small spoon, carefully place a small amount of cheese mixture inside, gently pushing it as far into blossom as it will go without tearing. Carefully enclose petals around cheese mixture. Repeat with remaining squash blossoms.
- In a shallow bowl, combine flour and water, making a slurry (should look like a thin pancake batter).
- In a medium sauté pan, heat olive oil over medium-high heat. Dredge each squash blossom through slurry, shaking off excess batter. Add to pan and gently fry until lightly golden brown on all sides. Transfer to a paper towel-lined plate and allow to cool slightly before serving.
cook’s note: When the squash blossoms release easily from the pan they are ready to flip over.