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
- 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.
- 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.
- 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.
- 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.
- Sprinkle fried blossoms with salt and serve immediately.