Name: Crispy Squash Blossoms with Tomato Jam and Whipped Goat Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds campari tomatoes; 1/4 cup extra-virgin olive oil; 2 shallots, finely chopped; 2 cloves garlic, finely chopped; 1/2 serrano chile pepper; 1 teaspoon ground ginger; 1/2 teaspoon aleppo pepper; 1/2 teaspoon ground turmeric; 1/4 cup cilantro, stems and leaves separated and chopped; 3/4 cup sugar; Kosher salt; 2 teaspoons fresh lemon juice; 12 squash blossoms; 2 cups cornstarch; 1 cup rice flour; 1 12-ounce can seltzer, plus more if needed; Fine salt; Vegetable oil, for frying; Kosher salt; 1/4 cup fresh parsley, chopped; Grated zest of 2 lemons; 8 ounces goat cheese; 1/4 cup milk or heavy cream; 1 tablespoon extra-virgin olive oil; Kosher salt; 1 tablespoon sumac (optional)

Directions

Make the tomato jam: Halve the tomatoes, then cut each half into 6 pieces. Place a medium saucepan over medium heat. Add the olive oil, shallots, garlic and serrano and cook, stirring, 5 minutes; do not brown. Add the ginger, aleppo pepper, turmeric and cilantro stems and cook until softened, about 4 minutes. Add the tomatoes, sugar and 1 1/2 teaspoons kosher salt. Bring to a boil, then reduce the heat and simmer until a jammy consistency, 45 minutes to 1 hour. Remove from the heat and stir in the lemon juice. Let cool, then remove and discard the serrano and stir in the chopped cilantro leaves.
Prepare the squash blossoms: Remove the stems, then remove the pistil or stamen from each blossom. Cut in half lengthwise. Whisk the cornstarch, rice flour, seltzer and 1 teaspoon fine salt in a bowl to form a thin batter (it should coat your finger, but drip off; thin with more seltzer as needed).
Line a baking sheet with paper towels. Fill a large pot one-third full with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, dip the squash blossoms in the batter and fry until crispy, 2 to 3 minutes; remove to the prepared pan and sprinkle with kosher salt, parsley and lemon zest.
Make the whipped goat cheese: Pulse together the goat cheese, milk, olive oil, 1 tablespoon kosher salt and the sumac in a food processor until smooth.
To serve, spread the whipped goat cheese in a shallow bowl; make a well using the back of a spoon. Spoon the tomato jam into the well. Serve with the crispy squash blossoms.

Photograph by David Malosh

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Crispy Squash Blossoms with Tomato Jam and Whipped Goat Cheese

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