I’m constantly in search of ways to enjoy cheese. I came across a recipe for cheese-stuffed squash blossoms that inspired me to grind away in the kitchen. A mix of different cheeses with anchovies and herbs sounds more provoking. Pretty “Italian flower tempura”… why not?
I started off by cleaning good squash blossoms and removing the pistils (scientifically, the stigmas or ovaries of flowers). While the flowers were drying on paper towels, I blended cream cheese, feta, goat, Parmesan and mozzarella cheeses; anchovies; crushed garlic; dried basil and oregano herbs; and a dash of pepper for the stuffing. For the batter, I mixed in beer little by little into a cup of flour until the texture was like that of pancake batter. The blossoms are fragile, so stuffing them should be done gently. Twisting the ends makes the blossoms appear cleaner. I heated up a generous amount of olive oil in a pan, though any oil would be good enough. Dipped a piece in the beer batter before dunking it in the pan one by one. They should be okay when golden brown. Before serving, I made sure the excess oil was drained with paper towels.
The blossoms held the cheese mixture so neatly. Trust me, herbed cheese-stuffed squash blossoms also make a gourmetish party idea. Nomnomnom!
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