4 Serves
35 Mins
In a large skillet over medium heat, melt the butter and sauté the chopped garlic scapes and cherries for 2-3 minutes.
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Vitamin E
13 mg / 15 mgVitamin K
48 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
344 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
47 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
533 mg / 4,700 mgSodium
460 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
27 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Add the panko breadcrumbs to the skillet and stir for 1-2 minutes until golden brown, then remove from heat.
Stir the goat cheese and fresh basil into the mixture, seasoning with salt and pepper to taste.
Gently spoon the filling into each squash blossom and twist the petals to seal them securely.
Wipe the skillet clean, add enough cooking oil to coat the bottom, and return to medium-high heat.
In a small bowl, whisk together the all-purpose flour, white pepper, salt, and club soda to create a smooth batter.
Dip each stuffed blossom into the batter, shake off excess, and fry in the hot oil for 1-2 minutes per side until golden.
59
g7
g30
g
