Hot Honey Fried Squash Blossoms
6-8 squash blossoms, washed, dried, and inner pistil removed
1 cup AP flour
8-12 oz bubbly liquid: (seltzer, beer, cider, or tonic all work)
8 oz goat cheese
Handful of fresh basil leaves
Vegetable oil for frying
Zab’s Hot Honey
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)
- 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.
- Fill a shallow pot or pan about 2-3” with frying oil and set over medium heat until sizzling around 350 degrees F.
- 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.
- 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.
- Once all blossoms are done frying, plate the squash blossoms, side by side, over your goat cheese.
- Drizzle Zab’s hot honey, generously covering the squash blossoms, then sprinkle with flaky salt and top with fresh basil leaves.