Save Money & Eat In Tonight: Stuffed Fried Squash Blossoms

1 zucchini or summer squash, shredded
1 carrot, shredded
2 garlic gloves
1/2 tsp white pepper
1 tsp kosher salt
1/2 lb raw shrimp; cleaned, de-veined and chopped into small pieces
2 tsp mirin
2 tsp corn starch
4 eggs
2 cups panko flakes
15-20 fresh squash blossoms
oil for frying
salt

Combine zucchini (or summer squash), carrot, garlic, salt and pepper, shrimp, mirin and corn starch in a bowl.  In the meantime, heat cooking oil (at least four inches deep) in a thick bottomed cooking pot.  As oil is heating, gently open each squash blossom and fill with about 1 tbsp to 1 1/2 tbsp of mixture then put aside.  Beat eggs, add additional salt and pepper if desired.  Place panko flakes in a plate.  Once oil is heated (between 345–375°F or 175-190°C), dip first blossom into egg mixture, next roll in panko flakes until fully covered.  Finally, drop blossom into oil.  Fry until golden brown.  You can fry as many blossoms as can fit into pot.  Once golden brown, remove blossom and place on napkin or towel to drain excess oil.  Sprinkle with salt to taste.  Left over should blossoms can be fried without stuffing since they do not keep for very long.

Serve with Spicy Orange Sauce or any other desired sauce.