Beer Battered Squash Blossoms With Goat Cheese and Garlic

Cecily Parsley's Note:

Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• cloves from one head roasted garlic, mashed
• 1 tablespoon olive oil
• 8 ounces goat cheese (Chevre)
• 1 tablespoon fresh thyme leave, chopped
• salt and pepper, to taste
• 1 1/3 cups bottled dark beer (341 ml bottle)
• 1 large egg, lightly beaten
• 1 cup all-purpose flour, plus extra
• 2 tablespoons melted butter
• salt and pepper
• 16 zucchini or 16 other squash blossoms, pistils removed if desired
• vegetable oil, for deep-frying

Directions:

1. To make the filling:
2. Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
3. For the blossoms:
4. In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablesppon at a time, until mixture has the consistency of thin pancake batter, Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
5. Meanwhile, in a deep heavy pot fitted with with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
6. Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
7. Sprinkle fried blossoms with salt and serve immediately.