Stuffed Squash Blossoms

1 dozen squash blossom flowers

6 oz. log of goat cheese

1 egg yolk

¼ cup grated parmesan cheese

3 tablespoons fresh chives

Salt and black pepper 

½ cup all purpose flour

½ a beer

Safflower oil, enough for a shallow fry

Blanch the squash blossoms in boiling salted water for 1 minute and move the blossoms to an ice bath and reserve. In a small bowl mix the room temperature goat cheese, egg yolk, parmesan, chives, salt, and pepper. Transfer the mixture to a zip lock bag and cut off a small corner of the bag to act as a piping bag. Move the blossoms to a towel to dry. Take each blossom and open the petals to create a pocket. Using the piping bag fill each blossom with about 2 tablespoons of the cheese mixture. Fold the petals over to seal in the cheese and set aside. Repeat until all the blossoms are filled.

Fill a cast iron pan with the oil to about an inch high. Heat the oil to 350 degrees F. Whisk together the flour, salt, pepper, and beer. Dip about 3 to 4 blossoms in the batter to lightly coat and move to the oil. Fry 3 to 4 blossoms at a time until golden brown and set on a paper towel. Fry all the blossoms, salt them and serve warm.