With a kitchen garden out our back door, we are always ready for summer’s bounty, including squash blossoms – a sign that squash is coming, and a delicious, delicate vessel to fill with cheese and fry for the perfect summer indulgence. In this recipe, TomaProvence adds just the right amount of herbaceous flavor to dress up the cheese against the crispy batter and the blossom itself. Sparkling wine would be a perfect pairing to cut through the fat and cleanse your palate for the next bite… and the next and the next.
Makes 8 squash blossoms
1 cup all-purpose flour
1 cup sparkling water
¾ teaspoon kosher salt, plus extra to finish
8 oz Point Reyes TomaProvence
8 zucchini blossoms, rinsed and well drained
Vegetable or rice bran oil, for frying
In a medium bowl, whisk together the flour, sparkling water and salt until smooth. Set aside.
Remove rind from TomaProvence, then cut into long rectangles, about ½" thick and just a bit shorter than your squash blossoms.
Place one cheese spear into each squash blossom. Close each blossom and gently twist the petals to seal.
In a large heavy-bottomed cast iron pan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
Season with salt and serve.
