Squash Blossom Grilled Cheese

Ingredients

• 1 tablespoon double-acting baking powder 
• 6 servings canola oil for frying
• 1 teaspoon cayenne pepper 
• 0.5 cup cornstarch 
• 1 tablespoon basil fresh chopped
• 1 tablespoon chives fresh snipped
• 1 tablespoon tarragon fresh chopped
• 1 tablespoon thyme leaves fresh
• 1 tablespoon garlic fresh minced
• 6 ounces goat cheese plain
• 6 servings olive oil for brushing
• 6 servings salt and pepper freshly ground to taste
• 2  shallots minced peeled
• 6 ounces mozzarella cheese shredded
• 1.5 cups soda water plus more if necessary
• 12 slices sourdough bread 
• 12  squash blossoms fresh
• 1 cup unbleached flour all-purpose

Equipment

• food processor
• bowl
• frying pan
• whisk
• pot
• blender
• plastic wrap
• grill

Directions

1. Heat the 1 tablespoon of olive oil in a small skillet over low heat.
2. Add the shallots and garlic, and cook until the moisture has mostly evaporated and the onions have just begun to caramelize. Cool mixture to room temperature.
3. Place the herbs and goat cheese in the bowl of a mixer (or a mini-prep food processor, as I did) and blend at low speed until the herbs are evenly distributed.
4. Add the shallot-garlic mixture and blend again. Taste and adjust seasoning as desired. Carefully rinse each squash blossom thoroughly and pat dry.
5. Transfer herbed cheese to a plastic ziploc bag, cut off one corner, and pipe some of the herbed cheese into each blossom. Set aside.
6. Combine the cornstarch and 1/2 cup of soda water in a small bowl and whisk to blend. Set aside.
7. Whisk together the flour, baking powder, and cayenne pepper.
8. Add the remaining cup of soda water and stir to blend.
9. Whisk in the cornstarch mixture. Cover the bowl with plastic wrap and set aside for 10 minutes. Fill a deep frying pan or pot with 2 inches of canola oil and heat to 350°F over medium-high heat. Dip each blossom into the tempura batter.
10. Transfer gently to the hot oil and cook until golden brown, about 1 minute.
11. Sprinkle a small amount of mozzarella cheese onto a slice of bread.
12. Add two tempura squash blossoms.
13. Sprinkle with more mozzarella and close the sandwich with a second slice of bread.
14. Brush olive oil on top and grill for 3 to 5 minutes until the mozzarella is melted and the bread is toasted.