Cheese-Stuffed Squash Blossoms With Shaved Baby Squash And Toasted Pumpkin Seeds

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Nutrition per serving    (USDA % daily values)


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Huda Abdel   •  26 Jun   •  Report
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Ingredients for 4 servings

3 cups small cherry tomatoes (1 lb; preferably Sungold), halved lengthwise

2 teaspoons olive oil

3 oz mild fresh goat cheese (6 tablespoons) at room temperature

1 tablespoon heavy cream

2 tablespoons chopped green (hulled) pumpkin seeds, toasted until they puff

1/4 cup chopped fresh basil (preferably Thai)

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

12 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch

1 tablespoon rice vinegar (not seasoned)

1 tablespoon minced shallot

2 tablespoons mild extra-virgin olive oil

3/4 teaspoon kosher salt

1 lb assorted baby summer squash, stems discarded

6 cups vegetable oil (preferably canola or grapeseed)

1 cup all-purpose flour

1/2 teaspoon kosher salt

1 cup chilled sparkling water

2 tablespoons green (hulled) pumpkin seeds, toasted until they puff

1/3 cup small basil leaves (preferably Thai) or sliced larger leaves

Special equipment: a mandoline or similar manual slicer such as a Japanese (Benriner); a deep-fat thermometer

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