stuffed squash blossoms

One of the best perks of growing your own zucchini is having squash blossoms ready and availible to stuff. It’s seriously one of my most favorite homegrown crops for that reason.

I’m pretty much stuffing on the regular over here, during the season. And making no apologies for it.

Ingredients:

squash blossoms

avocado oil

8oz goat cheese

zest of 1 lemon

6 basil leaves

1 egg yolk

1/4 cup parm

1/2 tsp salt

1/4 tsp white pepper

1 cup flour

1 cup club soda

1 tsp salt

1/4 tsp white pepper

1 egg

maldon salt

Directions:

Remove stamen from inside blossoms. Rinse blossoms in cold water and set on paper towels to dry.

In a large dutch oven or similar pan, add avocado oil about 1/3 of the way up the pan. Heat until temp reaches 380.

Use an immersion blender to combine goat cheese, est, basil, yolk, parm, ½ tsp salt, and ¼ tsp pepper until smooth.

Spoon filling into middle of squash blossom, and twist to close. Set aside.

Whisk together flour, club soda, 1 tsp salt, ¼ cup white pepper and egg.

Dip blossoms into batter until coated. Add to oil, and fry until golden brown.

Remove and let rest on paper towel. Sprinkle with maldon salt to finish.