Squash Blossoms

• 2 cups unbleached all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup rice flour
• 1 tablespoon baking powder
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 3 cups soda water
• 1 (8-ounce) log mild goat cheese, softened
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh basil
• 1 teaspoon extra-virgin olive oil
• Salt and freshly ground black pepper
• 16 squash blossoms
• Vegetable oil, for frying

1. Sift together the all-purpose flour, cornstarch, rice flour, baking powder, salt, and cayenne.
2. Whisk in the soda water, a little at a time, until the right consistency is achieved: The batter should coat the back of a spoon, but some should run off the spoon.
3. Let the batter rest in the refrigerator for at least 1 hour.
4. Combine the goat cheese, chives, basil, and olive oil in a medium bowl.
5. Season with salt and pepper and mix well.
6. Scoop up 1 tablespoon of the filling and shape into a ball; repeat with the remaining mixture.
7. Make sure the squash blossoms are well cleaned: Inspect each flower for insects and any browned petals.
8. Open each flower and insert 1 ball of the goat cheese filling.
9. Gently press the filling into the base of the flower.
10. Close the petals and pinch the top to seal.
11. Refrigerate for 30 minutes.
12. Heat a deep-fryer or a deep pot with 2 inches of oil to 375F.
13. Hold a squash blossom by the stem and dip it into the tempura batter, making sure to coat it completely.
14. Let any excess batter drip off.
15. Place the blossom in the oil and fry until golden brown, 1 to 2 minutes, turning often to brown evenly.
16. Remove to a paper-towel-lined plate.
17. Repeat with the remaining blossoms.
18. Serve immediately.

flour, cornstarch, rice flour, baking powder, salt, cayenne pepper, soda water, goat cheese, fresh chives, fresh basil, extravirgin olive oil, salt, blossoms, vegetable oil

Taken from www.epicurious.com/recipes/food/views/squash-blossoms-378018 (may not work)