TM

The Flavor of Freshness​

TM

 Gourmet Sw​eet Botanicals  

Servings: 6 blossoms Ingredients:
1 packageSquash Blossoms
Balsamic Vinegar
​Fry Oil (veggie, canola, peanut, or soybean)

Stuffing:
​1 cup Goat Cheese
1 tbsp Thyme – minced
1 Lemon – zest

Pesto: 
2 cups packed Fresh Basil leaves
2 cloves Garlic
2/3 cup Extra Virgin Olive Oil
1/3 cup Pine Nuts
1/2 cup grated Parmesan cheese
Salt, Pepper to taste

Batter:
​½ cup Sparkling water
1 cup Flour
1 Egg
Salt, Pepper

Directions:To make pesto, combine the ingredients to a food processor or blender. Blend until smooth. Add oil to a medium pot or deep fryer. Heat until it reaches 350 degrees F. Check with a thermometer. In a bowl, mix goat cheese, thyme and lemon zest. In another bowl, combine the batter ingredients. Open flowers and stuff with the cheese mixture, pushing it to the bottom of the flower. Don’t over stuff, you want to be able to twist the tips of the flowers together. Dip flower into batter, make sure it covers the entire thing. Drop into fry oil. Fry for a couple of minutes or until golden brown. 

​Serve immediately with pesto and balsamic vinegar.

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