Squash Blossoms - flour

Method

• Sift together the all-purpose flour, cornstarch, rice flour, baking powder, salt, and cayenne.
• Whisk in the soda water, a little at a time, until the right consistency is achieved: The batter should coat the back of a spoon, but some should run off the spoon.
• Let the batter rest in the refrigerator for at least 1 hour.
• Combine the goat cheese, chives, basil, and olive oil in a medium bowl.
• Season with salt and pepper and mix well.
• Scoop up 1 tablespoon of the filling and shape into a ball; repeat with the remaining mixture.
• Make sure the squash blossoms are well cleaned: Inspect each flower for insects and any browned petals.
• Open each flower and insert 1 ball of the goat cheese filling.
• Gently press the filling into the base of the flower.
• Close the petals and pinch the top to seal.
• Refrigerate for 30 minutes.
• Heat a deep-fryer or a deep pot with 2 inches of oil to 375F.
• Hold a squash blossom by the stem and dip it into the tempura batter, making sure to coat it completely.
• Let any excess batter drip off.
• Place the blossom in the oil and fry until golden brown, 1 to 2 minutes, turning often to brown evenly.
• Remove to a paper-towel-lined plate.
• Repeat with the remaining blossoms.
• Serve immediately.