Stuffed Squash Blossoms

• 2 tbsp pine nuts
• 1 large egg, separated
• 1/4 cup goat cheese
• 1/4 cup ricotta
• 1 tsp fresh thyme leaves
• None None sea salt and cracked black pepper
• None None Batter
• 3/4 cup all purpose flour, sifted
• 1/4 cup cold sparkling mineral water
• None None Squash Blossoms
• 12 None squash blossoms, remove green calyxes around base and the anther inside
• None None vegetable oil, for deep-frying
• None None sea salt

1. To make filling, place pine nuts in pan over medium heat for 5 to 6 mins, stirring occasionally until golden. Remove from heat and allow to cool. Combine egg yolk, goat cheese, ricotta, thyme and pinch each of salt and pepper in bowl. Add cooled pine nuts, stir, then transfer to piping bag or Ziplock bag (snip a corner of the Ziplock after filling with mixture). Pipe 1 tbsp cheese mix into each blossom, do not overfill as flowers can split.
2. To make batter, whisk together flour, egg white and enough mineral water to make a thin batter (types of flour vary, so start with 1 cup water and add little by little until you have a nice runny consistency). Whisk until just combined, small lumps in the batter are fine - do not over whisk as you will lose the bubbles in the water.
3. To cook flowers, heat oil in saucepan or wok over medium high heat to 375u0b0F. Use thermometer to measure temperature, or oil is ready when a cube of white bread dropped in turns golden in 10 to 15 seconds. Dip blossoms in the batter, allow excess to drip off, then deep fry in batches for 3 to 4 mins until golden.
4. Remove with slotted spoon and drain on paper towel. Lay on serving platter and sprinkle with sea salt. Serve immediately.

nuts, egg, goat cheese, ricotta, thyme, salt, batter, flour, cold sparkling, blossoms, blossoms, vegetable oil, salt

Taken from recipes-plus.com/api/v2.0/recipes/24125 (may not work)