Goat Cheese Stuffed Squash Blossom Fritters

Goat Cheese Stuffed Squash Blossom Fritters: Did you know that squash blossoms are not only beautiful but they are also edible. In fact, I planted squash in my garden this year primarily for the blossoms. You can eat them once cleaned on their own or stuff them as we’ve done here.

Goat Cheese Stuffed Squash Blossom Fritters

1 bunch of squash blossoms (about 1 dozen) – male or female – (female have the little zucchini attached – they will grow into zucchini, the male blossoms are just that – and will wither if not eaten).
A small log of good goat cheese – at room temperature (soft)

Bunch of Fresh Herbs (Thyme, Basil, Sage)

3 Roasted Garlic Cloves
1 1/2 cups flour
1 1/2 – 2 tsp chile powder
1 tsp fine sea salt
1/2 tsp ground pepper
1 1/2 tsp baking powder
2 cups buttermilk
1 small bottle of vegetable oil (enough to fill a 2-2.5 qt pot about 2/3 full)

Soak the blossoms in water for an hour or so to dislodge any ants or bugs and loosen any dust or dirt. Swish and rinse thoroughly and place on paper towels on the counter to dry for an hour or two. Gently pry them apart and remove the stamen.
Mix together the flour, chile powder, baking powder, salt and pepper in a medium bowl. Pour the buttermilk into another bowl. Mix together fresh herbs, garlic and goat cheese.

Prepare a plate with several layers of paper towels for blotting. In a heavy small pot, heat your vegetable oil until a thermometer reads 375 degrees. In the meantime, stuff the blossoms. Using your fingers – gently poke a wad of goat cheese down into the center of each one and press together.

When the oil is hot, dip the flowers one by one into the buttermilk, and dredge them thoroughly in the flower, pressing down to work the flour into the petals. Shake once lightly, and then dunk the blossom back into the buttermilk. Drop the blossom into the flour and dredge once more, making sure all of the moist areas are well coated. Do NOT shake. Lay the blossom gently in the hot oil. It should begin to sizzle.

do not overcrowd the pot, or the oil will cool off.  When they’re starting to brown – flip them over to keep it even. When they are nice and brown all over, remove them with tongs to the paper towels. Drain for a few minutes, then place on fresh paper towels on a different plate for serving.