Market Stuffed Squash Blossoms

1. Set a large skillet over medium heat and add a pat of butter. Once melted, add chopped garlic scapes and chopped cherries. Sauté for 2-3 minutes until fragrant and soft. | 2. Stir in 1/2 cup panko breadcrumbs and cook for 1-2 minutes until the panko is golden and toasted. Turn off the heat. | 3. Gently stir in 4 oz goat cheese and 2 tablespoons chopped fresh basil. Season with salt and pepper to taste.

1. Carefully open the squash blossoms, remove the pistils, and spoon in the prepared filling. | 2. Gently twist the petals together to seal the blossoms.

1. In a small bowl, whisk together 1/2 cup flour, 1/4 teaspoon white pepper, 1/4 teaspoon curry powder, and a pinch of salt. | 2. Slowly whisk in 1/2 cup club soda until smooth, creating a light batter.

1. Wipe the skillet clean with a damp paper towel and add enough vegetable oil to coat the bottom of the skillet. Heat over medium-high heat. | 2. Dip each stuffed blossom into the batter, letting any excess drip off, then carefully place the blossom into the hot oil. | 3. Pan-fry for 1-2 minutes per side, turning 2-3 times until golden and crispy on all sides. | 4. Remove from the skillet and drain on paper towels.

Serve the stuffed squash blossoms as a standalone appetizer, with a side of aioli, or over a fresh salad for a light meal.