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Market Stuffed Squash Blossoms

 
One serving costs about $2.85 One serving costs about $2.85

$2.85 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish
spoonacular Score:24%

Spoonacular Score: 24%

 

Market Stuffed Squash Blossoms requires roughly roughly 45 minutes from start to finish. This recipe serves 4. One serving contains 251 calories, 10g of protein, and 10g of fat. For $2.85 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have curry powder, salt and pepper, panko bread crumbs, and a few other ingredients on hand, you can make it. It works well as a side dish. 2 people were glad they tried this recipe. It is brought to you by Foodista. With a spoonacular score of 22%, this dish is not so super. Users who liked this recipe also liked Market Stuffed Squash Blossoms, Risotto With Farmers Market Fresh Squash Blossoms And Baby Zucc, and Stuffed Squash Blossoms.

Ingredients

Servings:
10
10  squash blossoms
squash blossoms
4
4  garlic scapes
garlic scapes
2 Tbsps
2 Tbsps dried cherries
dried cherries
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
0.75 cups
0.75 cups panko bread crumbs
panko bread crumbs
0.5 cups
0.5 cups goat cheese
goat cheese
2 Tbsps
2 Tbsps fresh basil
fresh basil
some
some salt and pepper
salt and pepper
0.5 cups
0.5 cups flour
flour
0.5 tsps
0.5 tsps white pepper
white pepper
0.5 tsps
0.5 tsps curry powder
curry powder
0.5 tsps
0.5 tsps salt
salt
0.5 cups
0.5 cups club soda
club soda
some
some oil
oil
10  squash blossoms
10
squash blossoms
4  garlic scapes
4
garlic scapes
2 Tbsps dried cherries
2 Tbsps
dried cherries
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
0.75 cups panko bread crumbs
0.75 cups
panko bread crumbs
0.5 cups goat cheese
0.5 cups
goat cheese
2 Tbsps fresh basil
2 Tbsps
fresh basil
some salt and pepper
some
salt and pepper
0.5 cups flour
0.5 cups
flour
0.5 tsps white pepper
0.5 tsps
white pepper
0.5 tsps curry powder
0.5 tsps
curry powder
0.5 tsps salt
0.5 tsps
salt
0.5 cups club soda
0.5 cups
club soda
some oil
some
oil

Equipment

paper towels
paper towels
frying pan
frying pan
whisk
whisk
bowl
bowl
paper towels
paper towels
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

Set a large skillet over medium heat. Add a pat of butter, chopped scapes and chopped cherries. Saut for 2-3 minutes. Add the panko and stir for 1-2 minutes until the panko has toasted. Turn the heat off and stir in the goat cheese and basil. Salt and Pepper to taste. Spoon the filling into the squash blossoms and gently twist the petals together to seal. Wipe out the skillet with a damp paper towel. Then pour in enough oil to thoroughly coat the bottom of the skillet. Return the heat to medium-high. Mix the flour, white pepper, curry and salt in a small bowl. Whisk in the club soda. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.85
Ingredient
10 squash blossoms
4 garlic scapes
2 tablespoons dried cherries
1 tablespoon unsalted butter
¾ cups panko bread crumbs
½ cups goat cheese
2 tablespoons fresh basil
½ cups flour
½ teaspoons white pepper
½ teaspoons curry powder
½ cups club soda
some oil
Price
$5.00
$0.36
$1.07
$0.12
$0.43
$3.81
$0.16
$0.08
$0.11
$0.05
$0.16
$0.04
$11.39

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
251 Calories
9g Protein
10g Total Fat
30g Carbs
3% Health Score
Limit These
Calories
251
13%

Fat
10g
15%

  Saturated Fat
6g
38%

Carbohydrates
30g
10%

  Sugar
4g
6%

Cholesterol
20mg
7%

Sodium
542mg
24%

Get Enough Of These
Protein
9g
20%

Vitamin B1
0.25mg
17%

Vitamin A
799IU
16%

Vitamin B2
0.24mg
14%

Manganese
0.27mg
14%

Copper
0.27mg
14%

Iron
2mg
13%

Selenium
9µg
13%

Folate
48µg
12%

Phosphorus
113mg
11%

Calcium
104mg
10%

Vitamin B3
1mg
9%

Fiber
2g
8%

Vitamin C
5mg
7%

Vitamin K
6µg
6%

Vitamin B6
0.1mg
5%

Zinc
0.62mg
4%

Magnesium
16mg
4%

Vitamin B5
0.33mg
3%

Potassium
63mg
2%

Vitamin E
0.27mg
2%

Vitamin B12
0.1µg
2%

Vitamin D
0.17µg
1%

covered percent of daily need

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