Squash Blossom Poppers

From What's in Season: Summer Squash & Squash Blossoms

 

 

Recipe courtesy of Barbara Llewellyn Catering & Event Planning

Makes 12 poppers

For the stuffed blossoms

• 12 unopened squash blossoms
• 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

For the batter

• 4 egg whites beaten to soft peaks
• ½ cup flour
• ½ teaspoon salt
• ½ cup milk

For garnish

• Zest of 1 lemon
• 1 tablespoon chopped parsley

Whisk together cheeses, cream, herbs, and salt and pepper until creamy. Put mixture into a pastry bag and pipe approximately ½ tablespoon of the mixture into each blossom. Push tip with finger to seal.

Heat oil in a deep fryer to 350°. In a small bowl, mix the flour and salt with the milk and then gently fold into the beaten egg whites. Dip filled blossom into this batter and fry in the hot oil for 2 minutes or until golden. Drain on paper towels.

Sprinkle with lemon zest and parsley and serve warm.