Crisp, crunchy, and creamy! Squash blossoms are usually at the farmer's market for a mere two weeks as their season is short-lived. Try these special blossoms that are sought out by chefs every year.
½ cup brown rice flour + 2 Tbsp
¼ cup semolina
¼ cup all purpose flour
½ tsp baking powder (try ¼ tsp)
8 oz very cold sparkling or still water
8 oz goat cheese
2-4 Tb chopped herbs (basil, parsley, rosemary, dill, etc)
High-heat oil (grapeseed, safflower, etc ~ 1 cups in an 8inch cast iron skillet)
Fill the saucepan with about 1 inch of oil, heat to 350-375. We used a large 12-inch cast iron pan.
Meanwhile, prepare goat cheese by mixing with herbs. Then prepare squash blossoms, remove stamen on the inside and gently fill with about 1 Tb of the herbed goat cheese. Do not be tempted to overfill. Twist the top just slightly to close up the flower.
Combine ingredients for batter. Do not over-mix. Keep in the fridge until ready to fry. The batter should be on the slightly thinner side, like a thin crepe batter.
When oil is ready, dredge stuffed squash blossom into the batter and lightly shake off excess. Fry until golden brown on each side. Don’t overcrowd the pan and watch the temperature (we put 3 in the pan at once!)
Lay to drain on a paper towel lined rack, or recycle your brown paper bags (your Kinfood bag turned inside out?), they’ll work just as good. Sprinkle with flake salt.