Beer Battered Squash Blossoms With Goat Cheese and Garlic

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 13
    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
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DIRECTIONS

  • 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.
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