Stuffed Summer Squash Blossoms
12 Squash blossoms- best if picked in the morning
12 oz Goat cheese or farmer’s cheese
1 cup Flour for dredge
½ c Flour
½ c Corn starch
1 tsp Salt
¾ c Sparkling water
1 egg- whisked
6 qt Whole Milk
3/4 cup Lemon Juice
2 tbsp White Vinegar
Over medium heat bring the milk to a boil. Stir occasionally, so it doesn’t stick to the bottom.
Turn off the heat as soon as the milk begins to boil. Stir lemon juice and vinegar into your warm milk. You should see it curdle within a few minutes.
Line a colander with cheesecloth and pour concoction through the cloth.
Gather the cloth around the cheese and squeeze out as much of the whey as you can.
Place cheese on a plate and press with something heavy on top. Leave cheese pressed overnight.
Once prepared add
Zest of 1 lemon
Fresh cut herbs
Salt & pepper
Wash & dry your blossoms
Gently pipe cheese into the middle of the flower, and squeeze, twisting the blossom slightly but not folding it. You want the blossoms to look like flowers when cooked.
Coat each blossom with flour & set aside
Once all the blossoms are coated, dip each blossom in the tempura batter and drop directly into 325 degree oil. Cook for about 30 seconds on each side. When slightly golden pull out of oil and place on a paper towel. Finish with salt and pepper or add a dipping sauce! Eat them fresh & hot!