Cheese-Stuffed Squash Blossoms with Shaved Baby Squash and Toasted Pumpkin Seeds

Ingredients

• ¹/₃ cup small basil leaves (preferably Thai) or larger leaves
• ½ teaspoon kosher salt
• 1 tablespoon rice vinegar (not seasoned)
• ¹/₈ teaspoon black pepper
• 1 cup water
• 1 pound assorted baby summer squash
• 1 tablespoon heavy cream
• + 18 more ingredients
• • 3 ounces mild fresh goat cheese
  • 2 teaspoons olive oil
  • 1 tablespoon shallot
  • 3 cups small cherry tomatoes (preferably Sungold)
  • 2 tablespoons toasted until they puff
  • 2 tablespoons toasted until they puff
  • 2 tablespoons green (hulled) pumpkin seeds
  • 1 cup all-purpose flour
  • ¾ teaspoon kosher salt
  • 2 tablespoons mild extra-virgin olive oil
  • 6 cups vegetable oil (preferably canola or grapeseed)
  • ¼ teaspoon kosher salt
  • ¹/₈ teaspoon black pepper
  • 12 male squash blossoms with stems(not with baby zucchini)
  • ¼ cup fresh basil (preferably Thai)
  • 1 deep-fat thermometer
  • mandoline or similar manual slicer such as a Japanese (Benriner)
  • 2 tablespoons chopped green (hulled) pumpkin seeds

Preheat oven to 250°F. Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack to cool. Stir together goat cheese, cream, pump...

View full recipe at Epicurious