Fried Stuffed Squash Blossoms
Convey a pot of evenly salted water to a boil. Put together a big bowl of ice-cold water. Drop squash blossoms into the boiling water till barely wilted, 30 to 45 seconds; switch instantly into the chilly water to relax. Take away to paper towels to empty.
Combine goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper collectively in a bowl; stir till easy. Spoon filling right into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Minimize a small nook off the bag.
Gently insert the minimize nook of the bag all the best way to the underside of the open finish of a blossom and pipe about 1 tablespoon of filling inside. Decide up petals and drape them up over the filling, masking filling utterly. Fold any extra petals excessive of the stuffed blossom to maintain them out of the best way. Refrigerate stuffed squash blossoms till cheese is ready and agency, not less than 30 minutes.
Mix self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, just a little at a time, till batter is easy and has the thickness of pancake batter.
Pour vegetable oil to a depth of 1 inch right into a heavy skillet (equivalent to a forged iron pan) and place over medium warmth. Warmth oil till a thermometer positioned into the oil, not touching the underside, reads 350 levels F (175 levels C). A drop of batter fastidiously dripped into the oil ought to sizzle instantly.
Take away squash blossoms from fridge and mud evenly with all-purpose flour on all sides. Shake off extra flour and dip blossoms in batter. Let extra batter drip off.
Gently lay coated squash blossoms within the sizzling oil on their sides; prepare dinner about 6 at a time till pale golden brown, 1 minute on the primary facet and 30 seconds to 1 minute on the remaining sides. Let cool barely earlier than serving.