10 squash blossoms

¾ cup goat or fresh mozzarella cheese (hummus makes an excellent dairy free filling alternate)

1 large fresh garlic clove diced, or garlic powder to taste

1 egg

1 cup brown rice flour or all purpose wheat flour

1 cup seltzer water (I like to use lemon or lime, 

you can also use beer)

basil, sage, tarragon, chives, parsley, oregano, 

or any of your favorite herbs, diced

salt + pepper

small frying pan with your favorite oil, I prefer avocado oil

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Mix the herbs, garlic, salt/pepper into your cheese or hummus to make the filling (I smash the herbs into the cheese with a fork). Beat the egg in a mixing bowl, then add the flour to the egg along with a dash of salt/pepper. Stir. Whisk in the cup of seltzer until the tempura batter is smooth & thin enough to dredge the blossoms. 

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Fill the squash blossoms about half way full with the filling. Gently twist the ends closed. Heat the oil in your small frying pan on medium. Gently dip the stuffed blossom in the batter holding the twisted end so your filling doesn't fall out. Carefully twist the end again once the blossom is battered. Fry it in the hot oil until light brown, turning once with a slotted spoon. Once lightly browned & crisp on both sides, take out of the oil & put on a paper towel-lined plate. I usually just fry 2 or 3 at a time. Best enjoyed hot! Also good leftover toasted in a toaster oven.