Whipped Lively Run chevre stuffing, sun dried tomato pinenut pesto, balsamic, basil

In a bowl, mix Lively Run chevre with finely chopped sun-dried tomatoes, toasted pine nuts, and fresh basil until well combined. Season with salt to taste.

Prepare the Chevre Filling

Gently open each squash blossom and fill with the chevre mixture, being careful not to tear the petals. Set aside.

Stuff the Squash Blossoms

In a mixing bowl, whisk together all-purpose flour and cold sparkling water until smooth. The batter should be slightly thick but pourable. Add salt to taste.

Make the Tempura Batter

In a deep skillet or frying pan, heat oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each stuffed squash blossom in the tempura batter, allowing excess batter to drip off. Carefully place in hot oil and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Squash Blossoms

Drizzle with balsamic vinegar and garnish with fresh basil before serving. Enjoy your Tempura Fried Squash Blossoms!

tempura fried squash blossoms

Recipe information

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