By Barbara Llewellyn Catering and Event Planning
12 unopened squash blossoms (edge of tip removed)
½ cup cream cheese, room temperature
½ cup goat cheese, room temperature
2 tablespoons heavy cream
2 teaspoon each: chopped chive, parsley, thyme, dill
½ teaspoon ground pepper
1 teaspoon salt
4 egg whites beaten to soft peaks
½ cup milk
½ cup flour
½ teaspoon salt
Mix cheeses, cream, herbs and salt and pepper together with a whisk until creamy. Fill a pastry bag and pipe in cheese mixture (approx. ½ tablespoon) into each blossom. Push tip with finger to seal.
Mix flour and milk, add salt. Gently fold into egg whites. Dip filled blossom into batter and fry in oil (350 degrees) for 2 minutes or until golden. Drain on paper towels.
Sprinkle with lemon zest and parsley and serve warm.
Barbara Llewellyn Catering & Event Planning
434 25th St., Oakland