I am lucky to live in a place where a traditionally summer-friendly find like squash blossoms are still available as late as October. I found just the right thing to go with these beautiful babies. I picked up a tub of fresh goat cheese from the Blue Heron farm booth, and some Nisha's Quick N Ezee Indian Food after a tasty sample and I was on my way.
If you find squash blossoms, I suggest you try this:
- Spoon a bit of soft, fresh goat cheese on a medium-sized basil leaf. Prepare 10 of these.
- Make sure all squash blossoms are well-washed. You don't want any grit.
- Carefully open 1 squash blossom; place stuffed basil leaf inside blossom. Press gently to seal. Repeat with remaining basil leaves and squash blossoms.
- Heat vegetable oil in a medium heavy saucepan over medium-high heat until it registers 365 degrees on a deep-fry thermometer.
- Put eggs and cornmeal in separate small bowls. Season the cornmeal with salt and pepper.
- Dip 1 stuffed blossom into the eggs, then into the cornmeal to coat.
- Fry in batches of 2 to 3 until golden, about 1 1/2 minutes. Transfer to paper towels and allow them to cool a bit.
- Enjoy!
