Ingredients:
8 Pumpkin Blossoms
1 small package of organic goat cheese
3 tlbs grated romano or guyere cheese
1/8 tsp celtic gray salt
1/8 tsp fresh cracked pepper
10 fresh Aka Shiso leaves chopped (you can substitute another fresh herb of your choice)
Ingredients for Batter:
1/2 cup cornstarch
3/4 cup self rising flour
Add cold water til thickens consistency of pancake batter.
Soak the blossoms in salt water for 30 minutes to remove any insects that may be down inside the blossom.
Rinse with cold water and place on paper towels and pat dry .With finger and thumb remove the stamen from the inside of the blossom. Combine mixture for stuffing and put aside in a bowl. Stuff each blossom with the mixture of cheese and Shiso or herbs and twist the top shut to the blossom or fold the leaves over the mixture to close the blossom. Dust each stuffed blossom with a little bit of cornstarch or self rising flour. Combine all the ingredients for the batter, make sure that the batter is pancake consistency. Have a skillet of hot vegetable or grapeseed oil ready, and test the oil for temperature by placing a small dab of batter into the oil to see if it bubbles and cooks. Dredge the blossoms in the batter and transfer to the hot oil pan use two forks to flip the blossom. When the first side is golden brown. Flip to other side and cook til golden and crispy. Remove and let excess oil drain on paper towels.
Serve while warm.
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FEEORIN WOODS 