Prep and cook time: 1 hour Makes 15 appetizers
3 red potatoes, peeled and cut into bite-sized chunks
1 teaspoon sea salt
½ cup coconut milk
15 squash blossoms
½ cup safflower or avocado oil
1 cup Italian panko (gluten-free bread crumbs)
1 cup melted coconut oil for frying
Put potatoes in a medium pan with cold water and bring to a boil. After water is boiling, add sea salt. Cook about 35-40 minutes until potatoes are fork tender. While the potatoes are cooking, rinse the blossoms and let air dry on a paper towel. Drain the potatoes. Mash the potatoes with a hand masher and add coconut milk. Continue to mash until well incorporated. Gently stuff the squash blossoms with the mashed potatoes. Fill up leaving just enough room to seal them. Roll each blossom in melted coconut oil then into the panko. Fry in avocado oil until golden brown.
