Goat Cheese-Stuffed Fried Squash Blossoms
- Vegetable oil for frying
- 1 cup (8 ounces) soft fresh goat cheese, at room temperature
- ¼ cup finely chopped fresh mixed herbs (thyme, chives, and oregano)
- 1½ teaspoons minced shallots
- Large pinch of salt
- 12 fresh open zucchini blossoms
- 2 large eggs
- 1 cup all-purpose flour
- ½ teaspoon salt
- Pinch of freshly ground white pepper
Instructions:
The end result is a delicate savory dish with a delightful melding of flavors.
- Pour 2½ inches of vegetable oil into a large, heavy skillet. Heat the oil over high heat until very hot (to 350°F, if using a deep-fry or candy thermometer).
- In a small bowl, combine the goat cheese, herbs, shallots, and salt; stir to blend. Open up each squash blossom widely enough to insert a teaspoon or so of the cheese mixture. Gently twist the ends of each blossom together.
- In a medium bowl, whisk the eggs. In another medium bowl, mix together the flour, salt, and pepper; transfer the seasoned flour to a wide, shallow bowl. Dredge the stuffed blossoms in the flour, gently shaking off any excess, and dip in the egg mixture to coat. Dredge the blossoms in the flour again. Fry the blossoms in batches (do not crowd), turning frequently, until they are crisp and begin to turn light golden brown, 3 to 5 minutes. Transfer the fried blossoms to a baking rack lined with paper towels to drain. Sprinkle with salt, and serve immediately.