Sun-dried Tomato and Goat Cheese Stuffed Squash Blossoms
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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
  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 https://www.cookingforkeeps.com/sun-dried-tomato-and-goat-cheese-stuffed-squash-blossoms/