Method

1. In a small bowl combine flour and bubbly liquid, gently mixing with a fork or chopstick until the mixture is slightly lumpy and thin enough to resemble thick cream. (don’t over whisk or the batter will deflate)

2. In a separate bowl add your goat cheese, the zest of one whole lemon, and the juice of ½ lemon and whip with a fork or metal whisk until creamy without any lumps. Add a few cracks of black pepper to the mixture, then spoon onto a serving plate and smooth the whipped goat cheese out evenly.
3. Fill a shallow pot or pan about 2-3” with frying oil and set over medium heat until sizzling around 350 degrees F.
4. One by one dip the blossoms in the batter, allowing excess to drip off, before placing them in the oil to fry for about 2-3 mins total, flipping with a slotted spoon when the blossom has browned on the first side. Don’t overcrowd while frying- do it in batches as necessary.
5. Remove the blossoms with a slotted spoon when both sides have browned and place on to a plate lined with paper towels to drain excess oil.
6. Once all blossoms are done frying, plate the squash blossoms, side by side, over your goat cheese.
7. Drizzle Zab’s hot honey, generously covering the squash blossoms, then sprinkle with flaky salt and top with fresh basil leaves.