Holy crispy-sweet-savory-tangy-fried goodness, y’all. Sometimes, there is really no way to avoid frying something. I racked my brain and used up every last drop of creative juice I had in efforts to create a healthy, yet delicious recipe with these delicate, amber flowers. While I came up with some decent recipes, I came to realize that squash blossoms are one of those ingredients that are simply meant to be stuffed and fried. I would be doing them a disservice if I tried to cut them up and disguise them in some salad or pasta. So why mess with a good thing? Especially a good thing that only graces our farmer’s markets (or neighbors garden!) for a short window in the summertime. So go ahead. Fry some of these up, pop open a bottle of crisp, cold rose, and savor a warm, summer evening with someone you love. ¡Buen provecho!
Lavender, Honey, and Goat Cheese Stuffed Squash Blossoms
- For Blossoms:
- 12 zucchini (or other squash) flowers, stamen removed
- 8 ounces plain chevre /goat cheese, room temperature
- 3 Tablespoons fresh lavender, chopped
- 1 Tablespoon good honey
- ¼ teaspoon cayenne pepper
- ½ lemon, zest and juice
- Beer Batter:
- ½ beer (8oz) (any beer will work, but I prefer Mexican beer or a Pilsner)
- ½ cup flour
- 2 teaspoons salt
- To Fry:
- Vegetable or Safflower Oil
- Clean the squash blossoms by removing the stamen (inner part of the flower). Don't worry if the blossoms tear! They will do that anyways when you stuff them later.
- Mix goat cheese, lavender, honey, cayenne pepper, and lemon juice and zest in a small bowl. Scoop into a ziploc bag and one of the bottom corners for a make-shift pastry bag (or use a pastry bag if you have one!)
- Squeeze cheese mixture into each flower until full. Pull flowers over parts with exposed cheese.
- Make the beer batter by lightly whisking 8 ounces of beer, ½ cup flour and 2 teaspoons salt.
- Pour oil (for frying) in large fry pan and heat until it comes up about 2 inches. Heat until temperature reaches 350 or a pinch of flour starts to sizzle.
- Dip the stuffed blossoms into the beer batter and let the excess drip off. Lay in pan, one by one, to fry for about 2-3 minutes on each side. Use a slotted spoon to flip and remove to drain on a paper towel-lined plate. Sprinkle with more salt and drizzle with more honey if desired.