Sun-dried Tomato and Goat Cheese Stuffed Squash Blossoms
  • 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
  1. Pull the stamen out of each blossom, keeping careful to not tear the flower.
  2. 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.
  3. Refrigerate while oil heats. Fill a small saucepan with about one inch of canola oil. Heat to medium-high or 375 degrees.
  4. In a medium bowl, whisk flour, club soda, baking powder and pinch of salt.
  5. 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.
  6. Season with salt immediately.
  7. Serve with marinara sauce.
Recipe by Cooking for Keeps at