![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX0BQyGHpu-pYFEZyGEb5FPMU7xSVSM0-agcpfnBaOPpdBoX0YZ4g2YZclfWZsV8ToE0J1ey9q0U4HP92y5FlLQ9KVc2B93bAiSnLIahh4rWRfggTTmGXi8Qoosg_Na4norPCjbJh6KQq/s400/squash+blossooms+2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeh3FDLN0HBBhCRlTnjSRk85mxt18KMk7IyIWm2m1p6qmOPSnuqWhdD0IK4jUV03yAN-jr9FVoIztlXp4b-G-AYHgpDbW7hFWXmrUkrAzKa7MUjC11k54W9tV3b3XCFJZLrQoQ38d9_sF/s400/squash+blossoms.jpg)
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?
2 comments:
These look beautiful and delicious! We've been having a fun weekend w/ you and the wife!
-bianca
yum!!!!!
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