Fried Squash Blossoms with Goat's-Milk Gouda

Squash blossoms, filled with a rich and creamy mixture of ricotta and goat's-milk Gouda, are lightly fried to golden perfection for a seasonal delight.

By @fourhorsemenBK

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 18 ounces ricotta cheese strained in a colander overnight
• 0.5 cup Brabander Gouda cheese finely grated
• 1.5 teaspoons lemon zest
• 1 tablespoon parsley leaves
• 1 tablespoon chives very thinly sliced
• 1 tablespoon tarragon leaves finely chopped
• 2 tablespoons chervil leaves finely chopped, smaller stems acceptable
• 0.75 teaspoons black pepper
• 0.75 teaspoons kosher salt
• 0 cups canola oil
• 20 squash blossoms 2 to 3 inches long, plus some stem okay
• 1 batch tempura batter
• 2 units lemon quartered and seeded
• 0 cup Brabander Gouda cheese grated for garnish
• 0 teaspoons black pepper for garnish

Instructions

1. Combine ricotta, Gouda, lemon zest, parsley, chives, tarragon, chervil, pepper, and salt in a medium bowl and mix.
2. Transfer the filling to a piping bag or zip-top bag. If using a zip-top bag, snip off one corner to create an opening slightly smaller than 1/2 inch.
3. Pour about 3 inches of canola oil into a heavy Dutch oven and heat over medium-low until the oil reaches 350°F.
4. Pipe the filling into the cavity of the squash blossoms until plump, then seal the petals around the filling.
5. Dip each filled blossom into prepared tempura batter, ensuring an even coat, then carefully place into hot oil.
6. Fry the blossoms until they are light golden brown, then remove and drain on a paper towel-lined tray. Season lightly with salt.
7. Arrange the fried blossoms on a plate and squeeze lemon juice over them. Grate a generous amount of Gouda over the top and add a few cracks of black pepper. Serve immediately.