Market Stuffed Squash Blossoms

Name: Market Stuffed Squash Blossoms
Total time: 45 min
Yield: 4 servings
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

Market Stuffed Squash Blossoms could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 273 calories, 10g of protein, and 13g of fat. This recipe serves 4.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

273 kcal

Calories

10 g

Protein

13 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.95 · ~€0.50/serving

Instructions

1
Set a large skillet over medium heat.
2
Add a pat of butter, chopped scapes and chopped cherries. Saut for 2-3 minutes.
3
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.
4
Spoon the filling into the squash blossoms and gently twist the petals together to seal.
5
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.
6
Mix the flour, white pepper, curry and salt in a small bowl.
7
Whisk in the club soda.
8
Dip each blossom in the batter. Shake off the drippings and carefully place in the hot oil.
9
Pan-fry for 1-2 minutes per side. I usually turn mine 2-3 times.
10
Remove from the pan the drain on a paper towel. Repeat if needed.
11
Serve alone as an appetizer, with aioli, or over a salad as a light meal.