Fried Stuffed Squash Blossoms

1 . Stage

Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.

2 . Stage

Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.

3 . Stage

Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.

4 . Stage

Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.

5 . Stage

Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.

6 . Stage

Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.

7 . Stage

Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.