Batter up

After a crazy weekend, T and I decided to have a quiet night in last night. I had gone to the farmers market on Sunday morning and picked up a bag of squash blossoms.

I've been wanting to cook these babies for awhile, but since they are so perishable, I haven't been able to track them down until now. They were $3/bag at the market.

Stuffed Squash Blossom Recipe

Stuffing

3 oz. goat cheese

3 oz. cream cheese

1 Tbs fresh herbs, chopped ( I used basil from our CSA)

salt & pepper to taste

Batter

1/2 cup flour

1/4 cup corn meal

celery salt

black pepper

8-10 squash blossoms

1 egg, beaten

1 Tbs milk

vegetable oil for frying

grated parm to garnish

Gently swish the blossoms in cool water to clean. Remove any bugs and the stamen.

Combine the cheeses, herbs & salt and pepper until blended. Fill the blossoms with about 2 tsps of the filling. Its best if you let this get to room temp to handle easier. Refrigerate while preparing batter.

In a heavy skillet, heat the oil to about 375 degrees. I added about 2 inches of oil on med-high.

Combine the flour, corn meal, celery salt and pepper in a shallow container. In a seperate bowl, mix the egg and milk.

Carefully dip the blossom into the egg then cover with the flour mixture. Add to skillet. Cook only a few at a time so as not to crowd the skillet. Remove when browned on all sides. Drain on paper towels.

Sprinkle with parmesan cheese to taste.

I ate these standing up at the counter with a slice of sourdough bread. T also cooked up some fried green tomatoes that I got at the Farmers Market. They were perfectly cooked and went really well with some Spanish white T picked up CostPlus.