I try to stay as seasonal as possible when choosing which food wishes to film, so I’m pushing it a little bit here with these goat cheese stuffed squash blossoms.
They’re generally thought of as more of a springtime thing, but are available into fall. In fact, if I’m remembering my past zucchini growing experiences correctly, the hearty vines seemed to produce blossoms right up until the first frost.
You can substitute cream cheese for the goat if you’re one of them fromage wusses, but the tang of the goat cheese makes it for me (at least use mascarpone if you’re going to desecrate my recipe). I like to add a little of another melty-type cheese just for fun, and here I went with a Arti Gasna, a Basque sheep’s milk cheese. It was amazing.
The batter is ultra-light and absorbs virtually no oil. You are welcome to use club soda or a light beer for the batter, but I had neither and think cold water works perfectly anyway.
You’ll notice me using self-rising flour, because I had it, and it really does work beautifully. If you need to make your own it’s: 1 1/2 cup all-purpose flour, plus 2 1/2 teaspoons baking powder, and 3/4 teaspoon salt.
This is one of those recipes that is best eaten standing in the kitchen at a party. This needs to be done in small batches to be enjoyed in all its glory. You can stuff them ahead of time, of course, and then in the middle of the party, heat up the oil and start frying. Serve a few guests at a time as they wander in and out of the kitchen, and see what happens. Spoiler alert: people love them and think you’re awesome. Enjoy!
For the batter:
2 parts self-rising flour
1 part cornstarch
enough cold water to form a pancake-like batter consistency
For the blossoms (for 12):
12 squash blossoms
3/4 cup soft goat cheese
2 egg yolks
1/4 cup shredded gruyere, cheddar, manchego, or any other firm cheese
black pepper and cayenne to taste
vegetable oil for frying