Squash Blossom/ Fresh Goat Cheese Tempura

 

Also great as a side, this is one of our favorites.  The photo is from one of our favorite chefs Daniel Orr owner of Farm restaurant in Bloomington, IN. He uses a lot of our fresh chevre. In the summer when the Zucchini is abundant, this is a great way to slow it down.  You can certainly vary the herbs you use, for instance, mint and chives are also a great combination. Serve the squash blossoms warm with a salsa on the side, or arrange on a bed of salad greens and drizzle with Balsalmico.  Serves 4.

 Filling:

squash b;ossoms2.jpg

  • 8 oz. (1 cup) Capriole fresh goat log  

  • 1 tsp. each snipped chives

  • 1 tsp. snipped tarragon or fennel leaves

  • 1 tsp. snipped parsley

  • salt and black pepper

 Tempura batter:

  • 1 cup all-purpose flour

  • 1 cup soda water

  • 1 tablespoon vodka

  • 1 teaspoon kosher salt

+12 zucchini blossoms, washed, dried, and pistils removed

+ Additional flour for dredging

+Canola oil, for frying (about 1-1/2 to 2 cups)

 

Mix together goat cheese, herbs, salt and pepper in small bowl. 

In a separate bowl, mix together the 1 c. flour, soda water, vodka and salt in until well blended.

Stuff each zucchini blossom with a generous tsp. of the goat cheese mixture. Enough so that you can still gently press the petals closed around the cheese. Cover and refrigerate for at least 2 hours.

In large, heavy skillet, heat 2 inches of oil to 350 degrees.  Dredge the cheese stuffed blossoms in additional flour and dip in batter.  Fry blossoms in batches and do not overcrowd pan.  Fry until golden brown on all side.  Serve warm.