I have taken the stems off and pulled the pistils out. I carefully put a small tablespoon size of goat cheese along with a sliver of jalapeno into the squash blossom. Then I gently squeeze the blossom to adhere to the goat cheese.
I dip each blossom into a beer batter.
1 cup flour
1 teaspoon salt
dash of cayenne
1 1/4 cups pale beer (Corona, Indio - one bottle is adequate)
Fry in 350' oil.
It is such a light, crisp batter! Drain on paper towels before plating.
I served the Flor de Calabazas with a roasted tomato salsa. I toasted a few plum tomatoes, a serrano, a few thick slices of onion and a garlic clove in its skin on my comal (a Mexican griddle.) Put all the ingredients into a blender (remove the skin from the garlic) along with some cilantro and salt and mix until slightly chunky.
I can not think of anything better than being up on my mirador, sipping a cold cerveza, snacking on a few stuffed, fried Flor de Calabazas as I watch the lights of the Parroquia and the Monjas Churches go on with mariachi music wafting in the air. Life is good.
Buen provecho y salud!