For the filling:
6 zucchini blossoms, stems cut off and rinsed for bugs and dirt
4 oz. Mountain Lodge Farm Chvre
4 Tbsp Milk
2 Tbsp Chopped fresh herbs (basil, oregano, chives, thyme)
1 minced garlic clove
Salt & pepper to taste
For the batter:
2 eggs, beaten
1 Cup flour
2 Tbsp salt
1 tsp. Cayenne
1 tsp. ground pepper
About 1 inch of canola or coconut oil in a heavy bottomed skillet
1. Gently pull the stamen from the flower, being careful to leave the petals intact (if they rip a little, its okay, the batter will seal them).
2. In a small bowl, mix together Chvre, herbs, milk, garlic, salt and pepper to your liking. Using a small teaspoon, gently stuff each flower with the Chvre mixture 2 to 6 teaspoons depending on the size of the flower.
3. After stuffing, gently twist the tops of the blossoms to create a little purse of the flower.
4. In a medium bowl, whisk the flour together with the salt, cayenne and ground pepper.
5. To batter the zucchini blossoms, I find it helpful to arrange an assembly line from left to right starting with my stuffed blossoms, then the beaten egg, the seasoned flour, and a clean plate on the right. Working one at a time, dredge each zucchini blossom in egg and shake off the excess. Next coat the flower in flour (too funny) and place on the clean plate. While doing this last step, I twist the top of the flower again to seal in the stuffing.
6. Heat the oil on medium high until a bit of batter dropped in sizzles and rises to the top. Slide the zucchini blossoms into the oil one at a time, giving each plenty of room. Turn the flowers once the bottoms have begun to color. They are done once they appear a nice golden brown.
7. Place the zucchini blossoms on a paper towel to blot out any excess oil. Sprinkle with a pinch of sea salt and serve immediately!