Calories
273kcal
Sugar
5g
Fat
13g
Carbs
31g
Protein
10g
Ingredients
- 10 squash blossoms
- 4 garlic-scapes, chopped (could substitute garlic or
- 2 tablespoons chopped dried cherries
- 1 tablespoon unsalted butter
- 3/4 cup panko bread crumbs
- 1/2 cup soft goat cheese
- 2 tablespoons chopped fresh basil
- Salt and Pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon white pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 cup seltzer or club soda
- Oil for frying
Preparation
- Set a large skillet over medium heat.
- Add a pat of butter, chopped scapes and chopped cherries. Saut for 2-3 minutes.
- Add the panko and stir for 1-2 minutes until the panko has toasted. Turn the heat off and stir in the goat cheese and basil. Salt and Pepper to taste.
- Spoon the filling into the squash blossoms and gently twist the petals together to seal.
- Wipe out the skillet with a damp paper towel. Then pour in enough oil to thoroughly coat the bottom of the skillet. Return the heat to medium-high.
- Mix the flour, white pepper, curry and salt in a small bowl.
- Whisk in the club soda.
- Dip each blossom in the batter. Shake off the drippings and carefully place in the hot oil.
- Pan-fry for 1-2 minutes per side. I usually turn mine 2-3 times.
- Remove from the pan the drain on a paper towel. Repeat if needed.
- Serve alone as an appetizer, with aioli, or over a salad as a light meal.
