Fried Squash Blossoms Stuffed with Tomme des Pyrenees

Updated at: Thu, 17 Aug 2023 02:58:23 GMT

Step 1

1. Line a parge plate w paper towels

Step 2

2. Clip a candy thermometer to a large pot and add oil. Heat to 350 degrees over medium high heat meanwhile, carefully open squash blossoms without tearing the petals and remove the stamen. If stems are attached, trim to 1 inch

Step 3

3. Whisk egg in a medium bowl. Mix in fresh cheese, parsley, salt and pepper

Step 4

4. Stuff each squash blossom with about one tablespoon of the cheese mixture, closing the petals around the filling

Step 5

5. whisk flour and water in another medium bowl until smooth. Dip the six of the stuffed blossoms in the batter, allowing the excess to drip off. Place in the hot oil and fry, turning occasionally until browned, 5 to 8 minutes

Step 6

6. Transfer with a slotted spoon to the prepared plate

Step 7

7. Return the oil to 350 degrees and repeat with the remaining squash blossoms

Step 8

8. Arrange the squash blossoms on a serving platter. Garnish with parsley and more salt and serve immediately

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