Market Stuffed Squash Blossoms

November 15, 2024

45

medium

4

These Market Stuffed Squash Blossoms are a vibrant celebration of summer produce, delicately filled with a savory-sweet mixture of goat cheese, garlic scapes, cherries, toasted panko, and fresh basil. The blossoms are gently twisted shut and coated in a crisp, airy batter seasoned with white pepper and curry powder, adding just the right hint of spice.

Pan-fried to golden perfection, each bite delivers a creamy, herby center wrapped in a light, crunchy shell. Perfect as an elegant appetizer or plated over a fresh salad, these blossoms are a stunning and flavorful way to make the most of market-fresh ingredients. Serve with a dollop of aioli or a squeeze of lemon for a finishing touch.

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Ingredients:

Adjust Servings
10 squash blossoms
4 garlic-scapes chopped
2tablespoons cherries dried, chopped
1tablespoon butter unsalted
0.75cup panko bread crumbs
0.5cup goat cheese soft
2tablespoons basil fresh, chopped
4servings salt and pepper
0.5cup flour all-purpose
0.5teaspoon pepper white
0.5teaspoon curry powder
0.5teaspoon salt
0.5cup club soda
4servings oil for frying

Directions

1.
Prepare the Filling
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.
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2.
Stuff the Blossoms
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.
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3.
Prepare the Batter
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.
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4.
Fry the Blossoms
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.
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5.
Serve
Serve the stuffed squash blossoms as a standalone appetizer, with a side of aioli, or over a fresh salad for a light meal.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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