Crispy Squash Blossoms With Pesto & Tomato Vinaigrette

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18 large squash blossoms

-- Canola oil, for frying

The stuffing:

2 cups goat cheese

1 cup ricotta cheese

1 cup mascarpone cheese

1 cup grated Parmesan cheese

1 tablespoon cayenne pepper

Kosher salt and freshly ground pepper, to taste

The pesto:

2 cups fresh basil leaves

1/3 cup pine nuts, toasted

3 garlic cloves, minced

1/2 cup extra virgin olive oil

1/2 cup grated Parmesan cheese

The vinaigrette:

8 Roma tomatoes, cored, halved and roasted

1/4 cup champagne vinegar

1/2 cup olive oil

1/4 cup parsley, chopped

The tempura batter:

2 cups cornstarch

1 cup all purpose flour

1 teaspoon baking powder

2 1/2 cups soda water

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