Ingredients:
8-10 squash blossoms
4 garlic-scapes, chopped (could substitute garlic or scallions)
2 Tb. chopped dried cherries
1 Tb. unsalted butter
¾ cup panko bread crumbs
½ cup soft goat cheese
2 Tb. chopped fresh basil
Salt and Pepper
½ cup all-purpose flour
½ tsp. white pepper
½ tsp. curry powder
½ tsp. salt
½ cup seltzer or club soda
Oil for frying
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Preparation:
Set a large skillet over medium heat. Add a pat of butter, chopped scapes and chopped cherries. Sauté 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.
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