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Vegan Stuffed Squash Blossoms

Vegan Stuffed Squash Blossoms           

3 Red Potatoes        

1 tsp. of Sea Salt          

1/2 cup(s) of Coconut Milk          

15 Squash Blossoms          

1/2 cup(s) of Sunflower Oil           

1 cup(s) of Italian Panko (or gluten free bread crumbs)           

1 cup(s) of Sunflower Oil for Frying

Preparation

Peel the red potatoes and cut them into bit sized chunks. (Should be equal size pieces so they cook evenly).Put in cold water and bring water to a boil.After water is boiling salt with 1tsp Sea Salt.Cook about 35-40 minutes until potatoes are fork tender.While the water is boiling 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.Stuff the squash blossoms with the mashed potatoes. ( I use a pastry bag). Fill up to the top with just enough room to seal them. Roll each blossom into the sunflower oil then into the panko (This helps keep the top sealed). Fry in the Sunflower Oil until Golden Brown.