Eating Flowers

At this point in the growing season, I am open to any new recipe that appreciates the inherent bounty of the summer squash. Those of us who are lucky enough to have squash plants can partake in this most delicate and whimsical of summer appetizers. Market growers can take this as encouragement to feel free to bring blossoms to market- what a gorgeous offering!

After a lot of experimenting, we have come up with this recipe for:
Squash Blossom Fritters
12+ squash blossoms (bugs and stamen out!) Soak blossoms in cold water to encourage any bugs to exit.
Stuff each blossom with:
2 tsp. goat cheese per blossom (I like Night Sky's hot pepper or lavender and lemon).
Mix in small bowl:
1 Cup of flour
1/2 Cup cornstarch
1 Cup beer
1 egg
salt and pepper to taste
Heat Canola oil for deep frying
Twist blossoms to close. Dredge each one in batter, then put into oil, turning once. These fry quickly.
Eat warm.