Stuffed Squash Blossoms

Go out in the garden early and pick some nice big blossoms off the zucchini squash when the blossoms are fully open.  These are extremely perishable, and are best the day they are picked.

Get ready for some deliciousness.

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I've decided to stuff these with some yummy bleu cheese.  You can also make a cream cheese stuffing, or just use some other type of melty cheese.  (One recipe in my Border Cookbook calls for 4 oz. of goat cheese and 4 oz. of Monterey Jack cheese.)

Gently stuff each blossom with a little of the cheese mixture.  Wrap the blossom around the cheese.

I made a batter like you would use for tempura.  Flour and club soda, that's it.  Dip the stuffed blossom in the batter letting some of the excess drip off. 

They are easier to dip if the stem is attached.

Fill your pan with oil, heat the oil to 350 degrees.  Fry the blossoms for about 1 minute, until crisp and golden.

Drain the blossoms, serve warm.

Enjoy Friends!