Appetizer: Squash blossoms stuffed with goat cheese

Back Story: Gardeners know that, often times, there is just too much squash to know what to do with. One way to manage your crop is to nip the blossoms before the veggie emerge. Try stuffing them with goat cheese. When fried briefly, they serve as crispy yet silky vessels for the salty creamy goodness.

Method: Cream three tablespoons of goat cheese with fresh chopped chive. Stuff each blossom with a grape-sized ball of cheese, twist shut and secure with a piece of chive. Dip in egg white and roll in your choice of breading. You could use flour, panko, or corn meal. I decided to use 1 part hush puppy mix and 1 part jiffy corn muffin mix. I fried these for 2 minutes in olive oil and drained on a brown paper bag. Serve with a dipping sauce of fat free thousand island dressing spiked with shiracha sauce. Boom.

Update: You can bake these too. I haven’t ever tried to bake with the coating, but it worked well without. Just baked on parchment paper for 20 minutes at 425, flipping once. If you baking with the coating, let us know.

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