For the filling: Mix together the goat cheese, chives, parsley and tarragon in a medium bowl until well combined. Roll into 12 teaspoon-size balls and set aside.
For the tempura batter: Whisk together the flour, soda water, vodka and salt in a large bowl until well blended.
For assembly and frying: Fill a medium pot halfway with canola oil. Heat the oil over medium heat to 350 degrees F.
Open up the blossoms and remove the stamens. Place one goat cheese ball into each blossom and squeeze closed. Dip the blossoms into the tempura batter, and then fry in batches until crispy on all sides, without browning, about 5 minutes. Transfer to paper towels. To serve, place the greens on a plate and top with fried squash blossoms. Serve immediately.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.