This weekend I went apple and pumpkin picking with some friends and the pumpkin patch was full of squash blossoms! I stuffed my purse full of them. Shhh....
I ended up stuffing them with a combo of queso fresco, cream cheese, cilantro, a bit of a spicy pepper that I roasted, chili powder and cumin. I splashed in some milk to bring it all together then put the mixture in a baggie with the corner cut off and stuffed the blossoms. Make sure you can twist the blossom at the end - don't overstuff!
The batter was tempura-ish. An egg, a cup of flour, some salt and a little less than a cup of seltzer. I made mine in a bowl that was sitting in an ice bath because I read that the batter is supposed to be really cold.
I dipped all the blossoms in the batter and fried then in 350 degree oil until they started to crisp up then placed them in a warm oven while I cooked the next batch.
I also made a cilantro dipping sauce - lots of chopped cilantro, chopped chives, plain Greek yogurt, a bit of mayo, salt, pepper and a squeeze of lime.
Dinner was completed with grilled veggies (great with the cilantro sauce!) and leftover tortilla soup. Delicious!