Market Stuffed Squash Blossoms

You can never have too many side dish recipes, so give Market Stuffed Squash Blossoms a try. This recipe makes 4 servings with 274 calories, 10g of protein, and 13g of fat each. For $2.86 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. If you have club soda, butter, curry powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so amazing spoonacular score of 32%. Try Market Stuffed Squash Blossoms, Risotto With Farmers Market Fresh Squash Blossoms And Baby Zucc, and Shaved Summer Squash with Squash Blossoms for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

10 squash blossoms

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

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

Equipment:

frying pan

paper towels

bowl

whisk

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
273 Calories
10g Protein
12g Total Fat
30g Carbs
2% Health Score
Limit These
Calories
273k
14%

Fat
12g
19%

  Saturated Fat
6g
39%

Carbohydrates
30g
10%

  Sugar
4g
6%

Cholesterol
20mg
7%

Sodium
682mg
30%

Get Enough Of These
Protein
10g
20%

Vitamin A
949IU
19%

Vitamin B1
0.26mg
17%

Manganese
0.28mg
14%

Vitamin B2
0.24mg
14%

Copper
0.27mg
14%

Iron
2mg
13%

Selenium
9µg
13%

Folate
51µg
13%

Phosphorus
116mg
12%

Vitamin K
12µg
12%

Calcium
106mg
11%

Vitamin B3
1mg
9%

Vitamin C
7mg
9%

Fiber
2g
8%

Vitamin B6
0.1mg
5%

Vitamin E
0.71mg
5%

Magnesium
17mg
4%

Zinc
0.6mg
4%

Vitamin B5
0.33mg
3%

Potassium
74mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.17µg
1%

covered percent of daily need
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