Stuffed Squash Blossoms

Yummy looking, right? I went to the Farmer's Market in Portland last Saturday and made these with the tasty stuff we brought home. They may be a little labor intensive for a weeknight meal, but they were great for a Saturday night appetizer.

Stuffed Fried Squash Blossoms

• 4oz goat cheese
• 5 Kalamata olives, pitted
  
• 2 sundried tomatoes in olive oil
• pinch of fresh rosemary
  
• 8 blossoms
• handful of flour
• 1/4 or so of baking powder
  
• salt, pepper
• oil for frying

In a food processor, combine goat cheese, olives, sundried tomatoes and the pinch of rosemary until smooth. Put cheese mixture into a pastry bag fitted with a large tip or into a ziploc bag with one corner cut away.

Gently pull the blossoms open, being careful not to pull them completely apart and cut the stamens out of the centers - they are kind of bitter tasting. Pipe some of the cheese mixture into each blossom. When you're done, gently press the blossoms together to make sure the flower petals completely cover the cheese.

Fill a small pan with oil to about 3 or 4 inches deep and heat to 350. When oil is to temperature, whisk flour and baking powder with just enough water to make a thin batter. Dip each blossom in the batter and place in the hot oil. Work in batches of 3 or 4 so that the blossoms don't crowd in the oil and stick together. Fry blossoms until the are golden and crispy on all sides then remove to a paper towel to drain.

Serve immediately.

Feeds 4 people or 2 hungry people as an appetizer.