Recipe by Cecily Parsley
Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing.
- 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 See How It's Made
- To make the filling:
- Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
- For the blossoms:
- 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.
- 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.
- 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.
- Sprinkle fried blossoms with salt and serve immediately.