18 fresh squash blossoms
4 ounces soft goat cheese (chevre) or cream cheese
1/2 cup diced, cooked shrimp (about 10 medium shrimp)
2 tablespoons pesto
3 tablespoons water
1/2 cup flour
1/2 cup olive oil (or more)
Shake the flowers out, gently, one by one, to rid them of dust and tiny bugs. Don’t rinse them unless you absolutely need to.
Mix the cheese, chopped shrimp and pesto together with a fork, breaking up the cheese.
Carefully open the petals of each blossom and use a small spoon to put about 2 teaspoons of the cheese down into the bottom of the flower. Twist the petals closed. Set aside until all are filled.
In a small bowl, whisk the eggs and water. Put the flour in another bowl.
Heat the olive oil in a skillet over medium-high heat until shimmery.
Dip the blossoms in the egg, let excess drip off. Roll them into the flour and shake off excess. You don’t have to be very precise — this should be a quick process. Fry in oil, turning once or twice, until golden brown all over.
Drain on paper and serve hot or warm.
If you’d like to use cheese only, you’ll need 6-8 ounces of cheese for this number of squash blossoms