Fried Stuffed Squash Blossoms
from http://homecooking.about.com/

If you are lucky enough to have a garden full of zucchini, acorn squash, pumpkin or other squash, try stuffed squash blossoms. These are stuffed with an herbed cheese mixture, dipped in a light beer batter, and then fried to a golden brown.

Serve with a dipping sauce if you like. Some suggestions are below.

Also see Squash Blossoms, a general introduction

18 zucchini, acorn squash or pumpkin blossoms
Vegetable oil for frying
Salt and pepper to taste
Grated Parmesan cheese and sliced chives for garnish

Cheese Filling:
3 ounces goat cheese
3 ounces cream cheese
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 clove garlic, minced
Salt and pepper to taste

Beer Batter:
1/8 cup cornstarch
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 egg, beaten
1/2 cup cold flat beer

Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt, and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling and twist the tops closed. Refrigerate while making batter.

In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Yield: 8 to 10 servings

Sauce Suggestions:

Wolfgang Puck serves his fried blossoms with a light tomato sauce flavored with thyme and basil, then tops them off with basil leaves quickly fried in a little oil.

Another suggestion: Red Pepper Sauce

2 fire roasted bell peppers
2 cloves garlic
½ cup diced yellow onion
½ cup diced heirloom tomato
1 ½ cup vegetable stock
2 tsp whole cumin seeds

Cook the bell peppers on a grill until their skin is black. Then scrape the skin off and remove all the seeds. Do not clean the pepper with water because you will wash the flavor down the drain. Once you have the peppers clean sauté the cumin seeds, garlic and onions until they start to look clear. Then add the roasted peppers and tomatoes and sauté for five minutes. Add the vegetable stock and bring the sauce to a boil. Then simmer for 20 minutes. Season the sauce well with salt and pepper then puree in a blender. The sauce will be hot so cover the blender with a towel so the hot air can escape. If you seal the container the hot liquid may squirt out the top.