As I was making this I was convinced it wouldn't work out, but in the end it they turned out beautifully. I substituted a hard mozarella for the gruyere, and did a simple coating of egg followed by cornstarch instead of the batter (to make it gluten-free). I also added a clove of mashed garlic to the cheese mixture. I served them with avocados and green chile salsa. They were absolutely delicious. I will definitely make these any time I have squash blossoms. It isn't a hard recipe, it just seems hard the first time, and it is very much worth it.
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As I was making this I was convinced it wouldn't work out, but in the end it they turned out...