Panko-Crusted Squash Blossoms Stuffed with Goat Cheese on Truffled Risotto

On Saturday, The Wife and I returned home from the farmers' market with an incredible bounty. This was the first week squash blossoms were available, and they were the first thing I bought at the market. Then I carried them around with me in a brown paper bag and showed them off to everyone I met. They were $3.50 for 10 flowers, and they had little baby squash attached to them. We also got eggs, beets, nectarines, bread, carrots, and onions.

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?