Stuffed Squash Blossoms

Late summer in Michigan is special.  The days are still warm but the nights turn much cooler with the sounds of crickets and cicadas.  The mornings have a foggy hint to them and the sun is just rising at 6:30am.  All of a sudden there is a sugar maple that has the first red tinges to it's leaves, at the end of our rural street and the sunflowers are beginning to nod their heads.

The change in seasons is always bittersweet for me. 

Last night I made a favorite summer dish of Stuffed Squash Blossoms, just to extend summer a little longer!  It's a simple dish that takes so little prep and gives such wonderful results!

My farmer brother, Mike, of Prochaska Farms, was kind enough to share the blossoms.  My cheese maker husband, provided the goat cheese, so these treats were about as local as a girl can get!

I hope you have a chance to make this dish before the blossoms disappear this season, it's totally worth it!

STUFFED SQUASH BLOSSOMS

8 ounces of fresh goat cheese
1 teaspoon crushed garlic
1/3 cup fresh herbs, chopped ( I used chives, sage and tarragon)
freshly ground black pepper
 
12 squash blossom, washed and dried
1/2 cup flour
2 eggs, beaten
1 cup plain bread crumbs

1 cup canola or vegetable oil

In a small bowl, combine goat cheese, garlic and herbs until smooth.  Season with a bit of pepper.
In 3 small bowls, pour flour into one, eggs into one and bread crumbs into the remaining bowl.
Place oil in fry pan over medium high heat, or prepare deep fryer.

Roll a small ball of goat cheese and carefully separate petals of blossom and stuff goat cheese into cavity.  Twist blossom ends gently to seal.

When oil is ready (throw a few bread crumbs in, they should sizzle immediately) dip stuffed blossom into flour to coat, then eggs to coat and finally roll in bread crumbs until covered evenly.  Place in hot oil.  Turn gently with tongs at about 2 minutes and cook an additional 2 minutes until golden brown.  Remove from oil and let drain on paper towel lined platter.  Sprinkle generously with sea salt.  Allow to cool about 5 minutes (goat cheese resembles molten lava at this point :)) and enjoy!!