What you need:

• 6 fresh squash blossoms
• 3-4oz goat cheese
• 2 Tablespoons grated hard cheese
• 1 egg yolk
• pepper to taste
• 1 cup flour
• 1 cup chilled sparkling water
• vegetable oil for frying
• Combine the cheeses, egg yolk, and pepper in a bowl with a fork, set aside.Inspect all of the blossoms to see if there are bugs hanging out, remove any inhabitants. I don’t wash the flowers since water and hot oil don’t mix well. If you see any dirt just wipe away with a moist towel.Get ready to stuff your blossoms! Prepare the flowers by opening the petals with one hand and spooning a generous tablespoon of filling into the center of the blossom with your other hand. Use a finger the press the filling all the way down, close the petals, and twist to seal. Once closed you may gently squeeze the filling down to the stem. Don’t be afraid, they are just flowers!

Once your blossoms are stuffed, get your fry oil going to about 350°F, I use an electric deep fryer for ease. Whisk the flour and sparkling water together till smooth (this is basically a tempura batter). When the oil is ready, dip a blossom in the batter, shake off any excess, and pop in the oil.

Cook the blossoms for 1-3 minutes, flipping once, until golden. Let cool on a bed of paper towels and sprinkle with salt.

Continue until you’ve fried all of them. Serve warm!