Fried Squash Blossoms Stuffed with Tomme des Pyrénées
Line a large plate with paper towels. Clip a candy thermometer to a large pot and add oil. Heat to 350 degrees F over medium-high heat.Advertisement
Meanwhile, carefully open squash blossoms without tearing the petals and remove the stamen. If stems are attached, trim to 1 inch.
Whisk egg in a medium bowl. Mix in fresh cheese, Tomme des Pyrénées (or havarti), parsley, salt and pepper. Stuff each squash blossom with about 1 tablespoon of the cheese mixture, closing the petals around the filling.
Whisk flour and water in another medium bowl until smooth. Dip 6 of the stuffed blossoms in the batter, allowing the excess to drip off. Place in the hot oil and fry, turning occasionally, until browned, 5 to 8 minutes. Transfer with a slotted spoon to the prepared plate. Return the oil to 350 degrees F. Repeat with the remaining squash blossoms.
Arrange the squash blossoms on a serving platter. Garnish with parsley and more salt, if desired. Serve immediately.
Equipment: Candy thermometer
1/2 starch, 1/2 high-fat protein, 2 fat