Step 1

Set a large skillet over medium heat. Add a pat of butter, chopped scapes and chopped cherries. Sauté for 2-3 minutes.

Step 2

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.

Step 3

Spoon the filling into the squash blossoms and gently twist the petals together to seal.

Step 4

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.

Step 5

Dip each blossom in the batter. Shake off the drippings and carefully place in the hot oil.

Step 6

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.

Step 7

Serve alone as an appetizer, with aioli, or over a salad as a light meal.