So what do you do with these beautiful flowers? You fry them! I threw together an earthy, sweet filling of one ear of roasted corn, 2 boiled carrots, 3 ounces of goat cheese, 1 clove of garlic, a touch of cream, and a little panko.
All the ingredients except the panko went into the food processor and were blended until smooth. Then I used the panko stiffen the consistency. I placed the mixture into a pastry bag and piped the filling into the center of each flower. Next, I lightly breaded the flowers by dipping them in an egg wash and rolling them in a mixture of all purpose flour and panko. The squash blossoms were then lightly fried in canola oil until golden brown. I served them over risotto made with "Not Chicken" broth and finished with a tablespoon of black truffle butter. What more could you want from a Saturday lunch?