Chèvre With Sautéed Grapes
If you have about 45 minutes to spend in the kitchen, Chèvre With Sautéed Grapes might be a super
Market Stuffed Squash Blossoms
Details
- Serving Size: 4
- Vegetarian: True
- Weight Watchers: 8 Points
Cuisine
- side dish
Ingredients
- 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
- 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
Instructions
Set a large skillet over medium heat.
Add a pat of butter, chopped scapes and chopped cherries. Saut for 2-3 minutes.
Spoon the filling into the squash blossoms and gently twist the petals together to seal.
Mix the flour, white pepper, curry and salt in a small bowl.
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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