Ingredients
Scale
- Fresh squash blossoms (about 12)
- 4 ounces creamy goat cheese
- 1 tablespoon finely chopped fresh herbs (such as basil, thyme, or chives)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup sparkling water or cold club soda
- Vegetable oil for frying
Instructions
- Gently rinse the squash blossoms and remove the pistils from the center of each flower. Pat them dry with a paper towel.
- In a small bowl, mix the goat cheese, finely chopped herbs, garlic powder, salt, and pepper until well combined.
- Carefully stuff each squash blossom with a small amount of the creamy goat cheese mixture. Be gentle to avoid tearing the blossoms.
- In a separate bowl, whisk together the all-purpose flour and sparkling water until you have a smooth, lump-free batter.
- Heat vegetable oil in a deep skillet or frying pan over medium heat. You want the oil to be about 350°F (175°C).
- Dip each stuffed squash blossom into the batter, coating it evenly, and then carefully place them into the hot oil. Fry the blossoms in batches, so they have space and cook evenly.
- Fry the squash blossoms for about 2-3 minutes on each side or until they turn golden brown and crispy.
- Once fried, remove the blossoms from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Serve the stuffed squash blossoms while they’re still warm and crispy. You can enjoy them as a delicious appetizer or a delightful side dish.
Notes
*It’s best to harvest squash blossoms in the early morning
*Be sure to remove the inner part of the squash blossom before stuffing