Ingredients:
Squash Blossoms
¾ cup Goat Cheese
1 cup All-Purpose Flour
½ cup Cornstarch
Oregano
Salt
Black Pepper
Crushed Red Pepper
Vegetable Oil

Optional:
Creamy Marinara Sauce

Total cooking time:
40 mins

Recipe:

1. Boil a medium sized pot of lightly salted water. On the side, prepare a large ice bath for the blanching. Drop washed and stamen-removed squash blossoms into the boiling water until slightly wilted (~30 seconds). Immediately transfer the blossoms into the cold water to complete the blanching process. Now your blossoms should be soft and delicate to the touch.
   
2. After drying the blossoms with a paper towel, in a separate bowl mix your goat cheese with the spices of your choosing. Make sure to whip the goat cheese so it is soft and easily moldable. Using a piping bag or Ziploc bag with a cut corner, fill the goat cheese mixture into the bag and pipe the goat cheese into the inside of each squash blossom, filling them completely.  
3. Cross-fold the petals over the top of the filled blossom so the goat cheese does not leak out of the blossom. Place the filled squash blossoms into the fridge for ~15-20 minutes or until nicely set.
   
4. While the blossoms are setting, combine the flour and cornstarch in a mixing bowl and whisk in ice-cold water in small portions until the batter is smooth (similar to pancake batter thickness).
   
5. Pour vegetable oil (depth of ~1 inch) into a frying pan and place over medium heat. To make sure your oil is at the right temperature, place a few drops of batter carefully, it should sizzle instantly.
   
6. Take the squash blossoms out of the fridge, dust lightly with flour on all sides and dip blossoms in batter. 
   
7. Gently place the coated squash blossoms in the hot oil on their sides, cooking until pale golden brown.
   
8. Let cool slightly and serve with condiments of your choosing; creamy marinara sauce works perfectly!