Beer Battered Squash Blossoms with Goat Cheese and Garlic


Cloves from one head roasted garlic mashed

8 ounces goat cheese (Chevre)

1 1/3 cups bottled dark beer (341 ml bottle)

1 large egg, lightly beaten

2 tablespoons melted butter

16 other squash blossoms, pistils removed if desired

salt and pepper to taste

1 cup all purpose flour, plus extra

1 tablespoon olive oil

1 tablespoon fresh thyme leave, chopped

Olive oil, for deep frying


  1. To make the filling:  Combine garlic, olive oil, goat cheese and thyme in a small bowl.  Mix until smooth, and season with salt and pepper.
  2.  For the blossoms: In a bowl, whisk together beer and egg. Whisk in 1 cup of the flour and continue adding extra flour, 1 tablespoon at a time, until mixture has the consistency of thin pancake batter.  Whisk in butter and season to taste with salt, pepper. Let rest 10 minutes.
  3. Meanwhile, in a deep heavy pot fitted with a deep-frying thermometer, heat 1 inch of oil to 375°. Stuff each blossom with a few tablespoons of the goat cheese mixture, and press petals closed.
  4. Working quickly, in small batches, dip filled blossoms into batter, coating each completely; and fry, turning once, for 1 1/2 to 2 minutes, or until golden and crisp. Use slotted spoon to transfer blossoms onto paper towels to drain. Make sure the oil returns to 375° before adding each new batch of blossoms.
  5. Sprinkle fried blossoms with salt and serve immediately.