Saffron Tempura Squash Blossoms with Goat Cheese and Manchego
Ingredients
- 12 squash blossoms
- 1 cup Manchego cheese grated
- 1 cup goat cheese (crumbles)
- 1/3 cup Parmesan grated
- 1 cup cream cheese
- 1/2 cup rice flour
- 1/2 cup corn starch
- 1 egg
- 1 tbs. baking powder
- 2 cups soda water
- 1 tbs. saffron
- salt and pepper to taste
Instructions
- For filling, mix Manchego cheese, goat cheese, Parmesan and cheese cream until smooth.
- To make tempura batter, mix rice flour, corn starch, egg, baking powder, soda water and saffron until smooth.
- Pipe filling into 12 squash blossoms and batter.
- Fry until golden brown (about 2-3 minutes).