Sunshine & Stuffed Blossoms - Perfect afternoon dish with a cold, crisp glass of white wine.
Another variation on the fried blossom - this one is stuffed with goat cheese, then dipped in a tempura-esque batter of flour, a touch of baking powder and sparkling water - you'll know it's ready when the slurry that forms is just enough to coat all the tines of a fork. I was talking with a friend at Headhouse market this Sunday and he mentioned his never-fail batter of 50/50 flour & cornstarch...next time I've got cornstarch in the pantry I'll give it a go.
The trick to keeping the cheese from exploding into the frying oil is to really twist & pinch the tops of the blossom before immersing them in the 375 degree oil.
On a side note, we've begun harvesting the first of our crop of Roma tomatoes from the container garden.
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