Beer Battered Squash Blossoms With Goat Cheese and Garlic

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“Didn't get the chance to try this this season, but will be doing so next year. It sounds intriguing.”

Ingredients Nutrition

  • cloves from one head roasted garlic, mashed
  • 1 tablespoon olive oil
  • 8 ounces goat cheese (Chevre)
  • 1 tablespoon fresh thyme leave, chopped
  • salt and pepper, to taste
  • 1 13 cups bottled dark beer (341 ml bottle)
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour, plus extra
  • 2 tablespoons melted butter
  • salt and pepper
  • 16 zucchini or 16 other squash blossoms, pistils removed if desired
  • vegetable oil, for deep-frying


  1. To make the filling:
  2. Combine garlic, olive oil, goat cheese and thyme in a small bowl. Mix until smooth, and season with salt and pepper.
  3. For the blossoms:
  4. In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablesppon at a time, until mixture has the consistency of thin pancake batter, Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
  5. Meanwhile, in a deep heavy pot fitted with with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
  6. Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
  7. Sprinkle fried blossoms with salt and serve immediately.

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