Market Stuffed Squash Blossoms

Ingredients

• 10 squash blossoms
• 10 squash blossoms
• 4 garlic-scapeschopped
• 2 tablespoonscherriesdried chopped
• 1 tablespoonbutterunsalted
• 0.8 cuppanko bread crumbs
• 0.5 cupgoat cheesesoft
• 2 tablespoonsbasilfresh chopped
• 2 tablespoonsbasilfresh chopped
• 4 servingssalt and pepper
• 0.5 cupflourall-purpose
• 0.5 teaspoonpepperwhite
• 0.5 teaspooncurry powder
• 0.5 teaspoonsalt
• 0.5 cupseltzer water
• 4 servingscooking oilfor frying

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

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.