We really like the contrast of these squash blossoms: lightly crisp outside, warm and melting inside; comfort food and yet beautiful enough for a dinner party. The easiest squash blossoms to fill are the ones you pick yourself from your garden because just-picked blossoms are more pliable. If you buy them, make sure the petal part of the flower looks fresh and not limp. A pastry bag makes filling the blossoms easier, but you can use a spoon, too. Leave the trailing end at the tip of the bloom so the cheese stays inside. Because these are rich, one blossom per person is plenty.
Brothers Andy and Mateo Kehler of Jasper Hill Farm in Vermont make Bayley Hazen Blue, which is named after an old military road that was named after two Revolutionary War heroes. You can stuff a squash blossom with any blue cheese, but we like the drier, more crumbly blues for this recipe. Lemon zest is especially good because it mellows out the stronger flavors when cooking with blues.
Using the Wet-Hand/Dry-Hand Method of Breading
Whether dredging a squash blossom in cornmeal or a chicken paillard in grated Parmesan, you can avoid lumps and missed spots by always using the same hand for dipping in the egg wash, and always using the other hand for dredging the egg-dunked item in the dry ingredient. It seems to be automatic to use the same hand for both tasks, but if you train yourself to keep one hand wet and one hand dry, anything you dip in flour, cornmeal, grated cheese, or bread crumbs will turn out more evenly coated.
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