Fried Stuffed Squash Blossoms

1. Prepare the squash blossoms: Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.

2. Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.

3. Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.

4. Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.

5. Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.

6. Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.

7. Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

Chef's Note:

Use shredded Gruyère, Cheddar, Manchego, or any other firm cheese in the filling.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.