Sun-dried Tomato and Goat Cheese Stuffed Squash Blossoms
Author: Nicole-Cooking for Keeps
Ingredients
1 bunch squash blossoms (about 10)
3 ounces goat cheese, softened
2 sun-dried tomatoes
A pinch of salt and pepper
½ cup flour
1 cup club soda
⅛ teaspoon baking powder
Pinch of salt
Canola Oil for frying
Instructions
Pull the stamen out of each blossom, keeping careful to not tear the flower.
In a food processor (small or large), pulse until sun-dried tomato and goat cheese is combined. Place mixture in a ziplock bag and cut tip off. Gently pipe filing into each blossom, don't overfill. Twist tops to enclose.
Refrigerate while oil heats. Fill a small saucepan with about one inch of canola oil. Heat to medium-high or 375 degrees.
In a medium bowl, whisk flour, club soda, baking powder and pinch of salt.
Dip each blossom in the batter, drain off excess. Working one blossom at a time, cook in hot oil, until crisp and golden, about 30 seconds to one minute.
Season with salt immediately.
Serve with marinara sauce.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/sun-dried-tomato-and-goat-cheese-stuffed-squash-blossoms/