Squash Blossom Beignets with Goat Cheese Fondue

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Batter

2 cup flour

2 ¼ cup plus soda water

2 eggs

2 qt oil

1 pinch salt

 

Mix flour, soda, and egg. Heat oil to 350ºF. Dip blossoms, and fry to golden brown. Season with salt.

 

Goat Cheese Fondue

1 tbs butter

1 shallot minced

1 cup cream

6 oz. goat cheese

1 tbsp chopped herbs

Salt and pepper

 

Sweat shallot in butter in a small pot over medium flame. Add cream, cheese, herbs, cumin, and salt and pepper to taste. Do not boil.

 

Tomato Fondue

2 oz olive oil

1 onion diced

1 tbsp garlic chopped

1 tbsp tomato paste

4 oz. white wine

16 oz. can plum tomatoes

5 basil leaves

1 bay leaf

Salt and pepper

 

Sweat onion and garlic in olive oil. Add tomato paste, and cook 2 minutes over medium flame. Add wine and cook 5 minutes. Add tomatoes, basil, bay leaf, and salt and pepper. Simmer 45 minutes, and purée.   

Author: Casey Clements