Squash Blossoms Stuffed with goat Cheese: "Part Deux"

From the first time I had squash blossoms I decided moving forward, heck with waiting on the squash — I am picking these early before that vegetable has a chance!

Ingredients:

• 10-12 squash blossoms, 
• 3 cheeses blended with fresh minced thyme and sage (goat, Irish cheddar grated, and grated Parmesan)
• 2 beaten eggs
• Flour seasoned with pepper
• Vegetable oil for frying
• Sea salt for sprinkling

Cut the back end of the flower as to create a tube. Stuff about a teaspoon of the cheese mixture into the flower (depending on the size of the blossom) and gently twist the ends. Once all blossoms have been stuffed, dip in egg bath and lightly dust with flour.



Fry lightly in batches and the first flower inserted should cause the oil to sizzle at right temperature. Turn until all sides are lightly browned. Remove from the oil to drain on a paper towel, sprinkling with salt.

E.A.T. local E.A.T. well