Goat Cheese Stuffed Squash Blossoms
FOOD AS MEDICINE
Squash blossoms can be eaten raw in salads or sauteed and are often battered and fried as an appetizer. They might look super delicate and fancy but once you get the hang of them you can whip up a batch of these in a flash and can stuff them ahead to save time. Squash blossoms are the delicate, edible flowers from the squash plant that you will often see at farmers markets in summertime. When purchasing, look for tightly closed buds and try to use them as soon as possible after getting them home–keep no more than a day or two in the fridge! To prep your squash blossoms, gently open the petals and check for bugs (bonus, if you find one that means they are super organic!) Remove the pistil with your fingers by gently pulling, then wash and gently pat dry, trying to keep as much of the blossom intact!
1 dozen squash blossoms, washed and dried, pistils removed
4 oz goat cheese
2 Tbsp Greek Yogurt
1/3 cup almond flour
1 tsp paprika
1 tsp sea salt
1/4 tsp black pepper
avocado oil, for frying
Prepare the squash blossoms per the directions above. Mix together the goat cheese with the greek yogurt, this will make it slightly more creamy and spreadable. Gently stuff the blossoms with about 1 tsp of the goat cheese mixture, then pinch with fingers and twist closed.
Place on a plate and repeat with the remaining blossoms.
In a small bowl, crack the egg and whisk until light and fluffy. In a separate bowl, combine the almond flour, paprika, salt and pepper. Dip the stuffed squash blossom in the egg, then roll in the almond flour mixture. Set aside and repeat with remaining blossoms. Heat a cast-iron skillet over medium-high heat and add about 2 Tbsp avocado oil. Once the oil is hot, add the squash blossoms in batches (do not crowd).
Fry 1-2 minutes per side, turning to brown. Remove to paper towels to drain and serve warm as an appetizer.
Makes 4 servings of 3 squash blossoms each
Nutrition per serving: 175 Calories, 15g Fat, 2g Carbs, 8g Protein
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