Stuffed Squash Blossoms
The Batter
- 1 cup flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 cup fat-free chilled milk, beer or water
The Stuffing
- 10 ounces goat cheese, at room temperature
- 10 ounces cream cheese, at room temperature
- 1 tablespoon sour cream or plain yogurt, optional
- 1/3 cup olive oil
- 2 large eggs, at room temperature
- 1 tablespoon fresh minced basil or other fresh herb
- 1 tablespoon fresh minced chives
- 1/2 teaspoon freshly squeezed lemon juice
- Generous 1/2 teaspoon anise (fennel) seed, finely crushed
- 1/2 teaspoon freshly ground pepper
- 6 drops Tabasco
- 12 to 16 squash blossoms, washed
- Canola oil for frying
Prepare the batter first. Sift together dry ingredients, then whisk in milk, beer or cold water until smooth. Cover and set in the refrigerator for 30 minutes. Leftover batter can be stored for up to two days.
Meanwhile, prepare the stuffing. Place the goat cheese, cream cheese, and optional sour cream in the bowl of an electric mixer. Blend on low speed. Beat in the olive oil in a slow, steady stream. Beat in the eggs one at a time. Add the basil, chives, lemon juice, anise, pepper, and Tabasco and mix just until blended. Set aside.
Avoid overfilling the blossoms. Twist the top of each blossom together to close. Place on a baking sheet and refrigerate for 15 minutes.
Pour the oil into a skillet to a depth of 1/2 inch. Heat over high heat until a small cube of bread dropped into the oil turns golden brown within seconds.
Briefly dip each stuffed blossom into the batter, then carefully slip into the hot oil. Cook until golden on all sides, about three minutes total cooking time. Add only as many blossoms at a time as will fit comfortably in the skillet. Transfer with a slotted utensil to paper towels to drain briefly.
Sprinkle with salt, if desired and serve immediately. Serves 4.