A few months ago I ate deep-fried squash blossoms in the Moss Room at the California Academy of Sciences. The squash blossoms were stuffed with goat cheese and some other herb. Why didn’t I think of this before? Since that day I’ve been experimenting on duplicating the recipe.
I’ve tested variations of the recipe below a few times for small parties and they were an instant hit. I didn’t use the same recipe twice but I can tell you that there were certain flavors that received more praise. This is one of those recipes where you can’t go wrong.
The hardest part of this recipe is stuffing the blossoms with the cheese filling.
24 squash blossoms
12 oz goat cheese (flavored)*
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup ice water
Oil for deep frying
Decide on what kind of filling you want to have. I’ve tried a few out and I received the best comments from the: sun dried tomato and lavender flavored goat cheese stuffings. If you can only find plain goat cheese, add in some fresh herbs like, rosemary, thyme, or honey.
Take note that each squash blossom is shaped like a small pouch. Try to keep it in this condition as possible. Remove pollen stem from the blossom and stuff each blossom with about 2 teaspoons of cheese filling. Try not to take apart the flower. The best way to do this is to use a pastry bag.
In a separate bowl, beat the egg and mix it with the ice water. Stir in the dry ingredients. The batter should be slightly lumpy.
Dip the squash bloosom into the batter and deep fry in hot oil until golden brown.