Vegetarian
Market stuffed squash blossoms
A delicious Lacto Ovo Vegetarian recipe featuring tasty Market Stuffed Squash Blossoms, perfect for a special occasion or holiday. This dish is a great source of vitamins and minerals, making it a nutritious choice for a balanced diet.
Ingredients
squash blossoms
10
garlic-scapes
4
dried cherries
2 Tbsps
unsalted butter
1 Tbsp
panko
45 g
goat cheese
113.5 g
fresh basil
2 Tbsps
salt and pepper
4 servings
flour
62.5 g
white pepper
0.5 tsps
madras curry powder
0.5 tsps
salt
0.5 tsps
soda water
118.29 ml
oil
4 servings
Method
- 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.
Nutrition:
273 kcal
Carbs
30 g
Fat
12 g
Protein
10 g
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