Stuffed Squash Blossoms

​Uses from Broad Wing Farm Share(s): Kale (Creamy Pesto recipe), Sweet Italian Peppers, Squash, Cherry/Campari Tomatoes, Lion:> Squash Blossoms,
Shopping List: Fox Box customers, try to find 6 squash blossoms at a Farmer’s Market, it’s worth the search!                                                                             Self-rising flour, organic cornstarch, all-purpose flour, 32 oz bottle organic Canola oil, 1 small yellow onion, bulb garlic, fresh bunched basil
Special Equipment: Large cast iron or heavy pan for frying, cooking thermometer, piping bag or quart sized Ziplock bag
Ingredients
All squash blossoms | Handle these beauties delicately!  Carefully open the top & remove any pollen, & then the center or ‘stamen’ with your fingers (it should pull away with an easy snap)½ cup Creamy Kale Pesto | see recipe1 small yellow onion | chopped small1 small sweet Italian Pepper | chopped small1-2 medium garlic cloves | bottoms trimmed (save in your freezer bag) chopped fine½ - 1 small squash | trimmed (save in your freezer bag) chopped smallExtra Virgin Olive Oil |3 tbsp chopped fresh basil leaves |12 cherry tomatoes or 6 (or so) Campari Tomatoes | cut in half1 cup self-rising flour |Salt & Pepper | to taste½ cup Organic Corn Starch |¼ ice cold water as needed | 1 bottle Organic Canola Oil |1 -2 tbsp All Purpose Flour |
Directions
In a medium sized pan, heat 1-2 tbsp of olive oil over medium heat.  When oil begins to shimmer, add onions, peppers, & squash.  Brown lightly, then add chopped garlic, salt & pepper.  Cook for a minute more & remove from heat.
In a small mixing bowl, mix kale pesto & cooled pepper mixture.  When completely mixed put into pastry bag with a large round tip, or in Ziplock bag.
Have prepared squash blossoms laid out on a plate or tray with tops open.  Snip corner of ziplock bag & gently insert the corner all the way to the bottom of a blossom.  Pipe about 1 tbsp of filling inside.  Gently fold petals over completely.  Repeat with all 6 blossoms.  Put plate in fridge for about 20 minutes, allowing filling to firm up.
Make Batter: Combine self-rising flour, cornstarch, salt & pepper in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
When filling in blossoms are firm, dust both sides of each flower with all-purpose flour. Shake off any excess flour. Prepare a new plate or baking sheet with a layer of paper towels.
Pour canola oil in heavy frying pan so there is about 1” of oil.  Put on medium heat.  With your thermometer, check oil when it begins to shimmer; do not touch bottom of pan & check temperature.  When oil is 350 degrees it is ready.
Dip each blossom into the batter, allow excess batter to drip off, & put in hot oil.  Allow to cook until brown, about 1 minute on each side.  Remove from oil & put on paper towels.  Cook as many blossoms at a time as you are comfortable doing!  When blossoms are all cooked, turn heat off.
Prepare Plates for Serving: On 3-6 plates, lay out halved tomatoes.  Place fried blossoms at the center of each plate & sprinkle with chopped basil.  Enjoy these summer delights!