Fried Stuffed Squash Blossoms

Recipe View 5 mins Prepare the blossoms: Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible. (5 minutes)

Recipe View 10 mins Blanch the 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. (10 minutes)

Recipe View 10 mins Craft the filling: In a bowl, meld together the goat cheese, Gruyère, egg yolk, black pepper, and cayenne pepper until the mixture is smooth and harmonious. Transfer the filling to a 1-quart resealable plastic bag, expelling any trapped air before sealing. Snip a minuscule corner from the bag. (10 minutes)

Recipe View 45 mins Stuff the blossoms: Delicately insert the cut corner of the bag into the open end of a blossom, piping in approximately 1 tablespoon of filling, ensuring it reaches the very depths of the blossom. Gently lift the petals, draping them gracefully over the filling to conceal it completely. Fold any errant petals to maintain a neat appearance. Repeat this process for the remaining blossoms. Refrigerate for at least 30 minutes to allow the cheese to set firmly. (45 minutes)

Recipe View 5 mins Prepare the batter: In a mixing bowl, whisk together the self-rising flour and cornstarch. Gradually introduce the ice-cold water, whisking continuously until a smooth batter, akin to the consistency of pancake batter, is achieved. (5 minutes)

Recipe View 10 mins Heat the oil: In a cast iron skillet, heat 1 inch of vegetable oil to 350 degrees F (175 degrees C). To test the oil's readiness, carefully drop a minuscule amount of batter into the oil; it should sizzle instantly. (10 minutes)

Recipe View 10 mins Dust and batter: Remove the stuffed squash blossoms from the refrigerator and lightly dust all sides with all-purpose flour. Shake off any excess flour. Dip each blossom into the prepared batter, allowing any excess batter to drip away. (10 minutes)

Recipe View 5 mins Fry to perfection: Gently lay about six coated squash blossoms on their sides in the hot oil. Fry until a delicate golden-brown hue is achieved, approximately 1 minute on the first side and 30 seconds to 1 minute on the subsequent sides. (5 minutes)

Recipe View 5 mins Serve: Transfer the fried squash blossoms to a paper towel-lined plate to drain any excess oil. Repeat the frying process for the remaining blossoms. Allow to cool slightly before serving. These are best enjoyed warm, when the cheese is still slightly molten. (5 minutes)