Squash Blossom Grilled Cheese

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon olive oil
• 2 shallots, peeled and minced
• 1 tablespoon fresh garlic, minced
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh basil
• 1 tablespoon snipped fresh chives
• 6 ounces plain goat cheese
• Salt and freshly ground pepper, to taste
• 1 1/2 cups soda water, plus more if necessary
• 1 cup unbleached all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon cayenne pepper
• 12 fresh squash blossoms
• 6 ounces shredded mozzarella cheese
• 12 slices sourdough bread
• Canola oil, for frying
• Olive oil, for brushing

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the squash blossoms gently, pat dry, and pinch out the stamens inside each one. Keep them whole.

2. Heat the olive oil in a small skillet over medium heat. Cook the shallots and garlic for 3 to 4 minutes until soft, then let cool.

3. In a bowl, mix the cooled shallot and garlic with the goat cheese, tarragon, thyme, basil, and chives. Season with salt and pepper to taste.

4. Spread the goat cheese mixture on 6 slices of sourdough. Top each with shredded mozzarella and 2 squash blossoms, then close with the remaining slices of bread.

5. Whisk the flour, cornstarch, baking powder, cayenne, and a pinch of salt in a bowl. Slowly whisk in the soda water until a smooth batter forms, adding more soda water if it is too thick.

6. Brush the outside of each sandwich lightly with olive oil. Dip each sandwich in the batter to coat. Heat canola oil in a deep pan to 350°F (175°C) and fry the sandwiches 2 to 3 minutes per side until golden. Drain on a rack and serve hot.