Bullwhip Stuffed Squash Blossoms

These crispy on the outside and gooey on the inside Bullwhip Kelp Hot Sauce stuffed squash blossoms are a seasonal delicacy not to be missed.

Ingredients 

• 6 fresh squash blossoms (or the more the merrier!)
• 2 ounces fresh goat cheese
• 1 Tbsp Bullwhip Kelp & Piri Piri Hot Sauce
• 1/3 cup all-purpose baking flour
• 1/3 cup sparkling water or beer
• 1/4 cup olive oil
• Flaky sea salt to taste

Preparations

1. Bring the goat cheese to room temp. Mix thoroughly with Bullwhip Kelp Hot Sauce.
2. Stuff each squash blossom with about 1 Tbsp of the goat cheese mixture. Set aside.
3. Make the batter: in a shallow + wide bowl, whisk together flour and sparkling water until desired batter consistency is reached. Add more flour or water as needed (It should be the consistency of our hot sauce)
4. Heat a medium cast iron skillet over high heat and add the oil to heat.
5. One at a time, dip the squash blossom in the batter until fully coated.
6. Transfer to the skillet and fry until golden brown on each side, approximately 4 minutes per side.
7. Garnish with flaky sea salt and enjoy immediately.