by Sarah Steimer
For the beer batter:
- 2/3 cup of beer
- 1 1/2 cups flour, divided
- 1 teaspoon salt
Whisk together the beer, 1/2 cup flour and salt in a shallow bowl. Place the remaining flour in a second shallow bowl. Set aside.
For the blossoms:
- 12 squash blossoms, rinsed and stamens removed
- 8 ounces goat cheese at room temperature
- 3 tablespoons fresh or dried lavender, chopped
- 1 tablespoon honey
- 1/4 teaspoon cayenne pepper
- 1/2 lemon, juices and zest
- vegetable oil for frying
Mix together the goat cheese, lavender, honey, cayenne and lemon. Place in a pastry bag or a ziploc bag with a corner snipped off.
Squeeze the mixture into the blossoms until full. Gently twist the ends of the flowers together to seal.
Heat enough oil in a pan to come a little less than an inch deep. The oil will be ready if you can flick water in and it pops.
Dip the squash blossoms, about 2-3 at a time, into the beer batter. Let the excess drip off before tossing in the flour mixture. Carefully place in the hot oil and fry for about 2 minutes on each size, or until golden. Place on a paper towel-lined plate and gently season with salt.
Serve drizzled with honey and lavender.
Makes 12 squash blossoms.
Recipe adapted from: Gouramanda