Fried Squash Blossoms

Ingredients

• 1 lb Fontina cheese, grated
• 1 cup sour cream
• 4 tablespoons marjoram, minced
• 20 squash blossoms, stems and pistills removed
• 2 eggs
• 1/4 cup water
• 1/2 cup flour
• 1/2 cup cornstarch
• 1 tablespoon cumin seed, ground
• 1 tablespoon coriander, ground
• 1 teaspoon kosher salt (or other coarse salt)
• 2 tablespoons chili powder
• 1 1/2 teaspoons cinnamon
• 1 quart peanut oil (for frying, or other oil for frying)

Directions

1. 1

   In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.

2. 2

   Stuff the squash blossoms with the cheese mixture.

3. 3

   Mix together eggs and water in a pie pan and set aside.

4. 4

   In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.

5. 5

   Dip each squash blossom int the egg wash and then in the flour mixture.

6. 6

   Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.

7. 7

   Deep fry squash blossoms until light brown (2 minutes), drain on paper towels.

8. 8

   Arrange blossoms on a platter and serve with your favorite salsa.